- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1¼ cups milk
- 3 eggs, beaten
- 2 tablespoons chopped fresh herbs (like thyme, parsley, or rosemary)
- ¼ cup reserved pan drippings or olive oil
Sift the flour and salt into a large bowl. Add half the milk and the eggs into the flour mixture and whisk until smooth. Whisk in remaining milk, and then the herbs. Cover; let batter rest at room temperature for at least 30 minutes, preferably 45 minutes.
Heat oven to 450°F. Divide the ¼ cup of pan drippings or oil between 10 to 12 nonstick muffin cups. Heat the oiled pan in the oven until the fat is almost smoking hot. Place a baking sheet on the bottom rack of the oven to catch any overflow.
Uncover batter and whisk one more time. Pour batter into each cup, about ¾ full and immediately place back into the oven. Bake for approximately 20 minutes, or until risen and golden brown in color. Turn oven off and leave puddings in the oven for 5 more minutes to help set. Remove puddings and serve while hot and puffed.