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“The traditional side dish with roast beef. Try it instead of potatoes - it's easy and it makes the meal more elegant. Put it in the oven right after you take the roast out so it cooks while the meat rests.”
READY IN:
40mins
SERVES:
6-8
YIELD:
12 puddings
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425°F.
  2. Mix all ingredients in a bowl with a whisk until smooth.
  3. Spray a 12 cup muffin tin with nonstick cooking spray.
  4. (Optional - If you have pan drippings from the roast, put a little in the bottom of each cup.).
  5. Divide the mix among the twelve cups. Each should be 1/2 - 3/4 full.
  6. Cook at 425 F for 20 - 30 minutes until each pudding has risen & is just golden brown. Do not overcook or puddings will be too "bready.".
  7. Serve with roast beef, gravy, and vegetables.

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