- 2 eggs
- ⅔ cup (160 ml) milk
- ⅔ cup (100 g) plain flour, plus 1/4 cup extra
- 2 tbsps vegetable oil
- 40 g butter
- 1 cup (250 ml) beef stock
- ⅓ cup (80ml) water
- 1 tbsp light soy sauce
In a medium bowl, whisk eggs, milk and flour until smooth.
Heat oil and butter in a small saucepan over low heat until butter melts. Pour half of the oil mixture into a small jug, reserve remaining half in pan.
Divide oil mixture in jug among holes of two 12-hole mini muffin pans. Place in hot oven about 1 min or until oil mixture is very hot.
Working quickly, divide batter among holes of pans. Bake, uncovered, for about 10 mins or until puddings rise and are browned lightly.
Meanwhile, reheat the oil mixture in the pan. Add extra flour and cook, stirring, about 4 mins or until mixture thickens and bubbles. Gradually add combined stock and the water, stirring, until gravy boils and thickens. Stir in soy sauce.
Serve puddings hot with gravy.