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Preheat the oven to 220 C
In a medium bowl, whisk together the flour and salt. In another bowl, whisk together the milk, butter and eggs. Make a well in the centre of the flour, pour in the milk mixture, and whisk to make a smooth batter. Set batter aside for 10 minutes.
Meanwhile divide the lard between the cups of a 6-large cup muffin tin. Heat in the oven for 5 minutes. Carefully remove the pan from the oven and, using a ladle, divide the batter between the cups. Cook in the oven for 20 minutes, without opening the oven. Lower the heat to 180 C and continue to cook the puddings until golden brown, about 20 minutes.
Right after removing the puddings from the oven, insert the point of a knife into each one to release the steam. Serve immediately with roast beef.
Cook's Note: This recipe can also be made in a 12-small cup muffin tin. Baking time and temperature will remain the same.
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|Serving Size: 1 Serving (109g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 142 (53%)|
|Amt Per Serving||% DV|
|Total Fat 15.8g||21 %|
|Saturated Fat 6.6g||33 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 282.8mg||87 %|
|Sodium 93.5mg||3 %|
|Potassium 128.8mg||3 %|
|Total Carbohydrate 20.2g||6 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 19.4g|
|Protein 10.9g||16 %|
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Calories per serving: 268
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