Ingredients:

1 cup                                       Steve’s GF Cake Flour Blend

1/2 teaspoon                            Kosher Salt

3                                              Large Eggs (room temperature)

1 1/4 cup                                 Whole Milk

Directions:

1. Whisk the flour and the salttogether and make a well in the center.

2. Crack the eggs into the well and whisk them together with the flour. Then slowly pour in the milk, while continuously whisking the whole time.

3. Pour the batter into a container and refrigerate for 30 minutes. Pre-heat the oven to 475F.

4. After the batter has been inthe fridge for about 25 minutes. Grease each muffin cup with butter or olive oil and heat the pan for about 5 minutes.

5. After about 30 minutes remove the batter from the fridge and get ready to place it in each of the muffin cups.

6. Carefully remove the muffin pan from the oven and pour the batter into each cup. You should hear a loudsizzle after each one.

7. Put the muffin pan back in the oven and do not open the door for at least 15 minutes. Take the puddings out of the oven when the tops are golden brown, which should take about 15-20 minutes. Enjoy them immediately.