INGREDIENTS

PUDDING
4 Large Eggs
200ml Full Cream Milk
200g Plain Flour
Vegetable Oil
Salt
Pepper

GRAVY
2 tbsp Butter
¼ cup All-Purpose Flour
2 cups Chicken/Beef/Turkey
Vegetable Broth

PREPARATION
PUDDING
1) Preheat oven at 190°C using Convection Function. Pour 1cm of vegetable oil in a muffin tin and place it in the oven for 10 - 15 mins.
2) Crack eggs into a large bowl and whisk lightly to incorporate air. Add milk and flour. Whisk till smooth to remove any lumps. Add salt and pepper.
3) Carefully remove the tray from the oven, and pour the batter evenly into the compartments. Place the tray back in the oven to cook for 17 to 25 mins, or until risen and golden.

GRAVY
1) In a medium-size saucepan, melt butter over medium-high heat. Whisk in flour until well combined and no white specks remain. Cook for 2 minutes.
2) Slowly pour in broth and whisk well. Bring to a simmer and heat until thickened to desired consistency, about 2 mins, whisking constantly.
3)Drip gravy over pudding as desired.

Credits to Chef Haziqah (SSA Culinary Institute).
Recipe prepared with Ariston Oven FI7 891 SP IX A AUS.