I decided to work around this bit as I know this pudding does not really have a fixed rule, you can play around with it. Years back, when we were in London , my neighbour and good friend, invited my husband over for dinner. She warned me that her culinary skills with vegetarian food are limited. But then she made these and lot of other things to go along…
Traditionally they are made along with the sunday roast, which can be on any day of the week. The puddings can be served along with the roast with traditional gravy, or sauces. They can also double up as dessert when combined with golden syrup or custard.
I have not heard of eggless version but am sure, you can make them that way, but the beauty of these lies in the crisp outer layer which resembles the omelette texture on the outside.
1 cup milk
1 cup plain flour
1 cup eggs (about 2 large)
salt to taste
2 tbsp Oil
1/2 cup grated cheese
1/2 cup grated cottage cheese paneer
1/2 cup boiled chopped veggies (carrots, green peas, french beans)
1) In a large bowl, mix the eggs with the flour.
2) Pour the milk while stirring constantly to ensure there are no lumps
3) Add salt and all the fillings and mix well
4) Grease the muffin tray, add the oil liberally for this
5) Preheat the oven at 220c.
6) Place the empty muffin tray in the oven till the oil reaches smoking point
7) Remove from oven and spoon the batter to fill 3/4th to the rim
8) Bake for 20 to 25 min.
Serve with roasted vegetables and dips of your choice