Serves: 6 large

​Prep time: 25 minutes

Bake time: 25-30 minutes

Ingredients:

• 1 cup flour

• 2 tablespoons unsweetened cocoa powder

• 1/2 teaspoon salt

• 1-1/2 teaspoon sugar

• 4 large eggs - room temp for 12 Hours

• 1 cup milk - room temp for 12 Hours

Directions:

1. Preheat the oven to 425F.

   
   

2. Pour 1 teaspoon of vegetable oil into the cavities of the muffin pan. Optional: leave empty spaces between for baking growth.

   
   

3. Place the muffin pan in the oven to heat for 15 minutes until the oil is very hot.

   
   

4. In a bowl, whisk the eggs for 15-20 seconds until frothy.

   
   

5. Sift in the cocoa powder and flour.

   
   

6. Add in the sugar and salt, then whisk until smooth.

   
   

7. Gradually add the milk in 3 portions, whisking well each time.

   
   

8. Pour the batter into a measuring cup for easy pouring.

   
   

9. Carefully remove the muffin pan from the oven. Quickly pour the batter into each muffin cavity until about 1/2 full.

   
   

10. Return the pan to the oven and bake at 425F for 25-30 minutes until the puddings are crispy, puffed and golden brown. Do no open the oven during baking time.

    
    

11. Serve warm with ice cream and a drizzle of chocolate sauce. Enjoy!