Maryann, here's the recipe. Dead easy.
3 large eggs
1 cup all purpose flour
3/4 cup whole milk ( this may be the answer)
1/2 tsp salt
5 tsp vegetable oil
Using a hand whisk, or an electric mixer (that's what I used) beat the eggs with the flour in a large bowl until smooth and sticky (this will take about 5 minutes). The more the pudding is beaten in the early stages of making it, the better the puddings will rise. Gradually beat in the milk to form a smooth batter. Once batter has no lumps, add the salt, and set aside to rest for 1 hour. ( I'm thinking this may be crucial).
Preheat oven to 400F. Pour 1/2 tsp vegetable oil into each of 10 muffin cups. ( I did 12). At this point, even though the recipe didn't say to do it, I stuck them in the oven until they were almost smoking. Just a niggle I had in my head. Pour 3 Tbsp pudding batter into each cup. Bake for 25 minutes, or until the pudding is set around the sides and golden brown. ( By this time they had puffed up and almost risen out of their cups). Remove the pan from the oven, lift the puddings out of the pan and let dry ( we ate most of them right away.
). At this point they can be cooled and heated in the oven at a later date. ( I did it a few days later, and they WERE great!).
Practice safe lunch. Use a condiment.