These puddings are a traditional sweet dish from Swabia, a region in the south-west of Germany. Like Yorkshire puddings they pop up, which translates to ‘pfitz auf’ in our local dialect, Swabian. They are absolutely delicious served with custard or cherry compote!
- 60g unsalted butter
- 2 eggs
- 250ml lukewarm milk
- 150g plain flour
- pinch of salt
Heat the oven to 220C. Bring the butter to melt; use some of it to grease a 12-hole muffin tin or 10 ovenproof cups.
Mix the eggs, milk and salt with an electric beater or hand whisk. Gradually sieve the flour into the mixture, whisking continually to prevent lumps forming (you can always pass the mixture through a sieve or use a blender should it happen…)
Finally blend in the melted butter and immediately fill the mixture into the prepared tins, filling 3/4 of each section. It is important that the batter doesn’t cool down before you put it into the oven.
Leave to cook vor 30 minutes or until golden brown. Don’t open the oven halfway as they will collapse!
Sieve some icing sugar on top and serve in the tin before they start collapsing!