029 / 75 · Beans and Grains That Go Further

White Bean Onion Gravy with Crisp Batter Puddings

12 small batter puddings with bean-onion gravy; 3 puddings per serving · Active 25 min · Total 55 min

Print recipe · PDF

Hot oil and a well-heated muffin pan turn a simple egg, flour and milk batter into small hollow puddings. Whole white beans, peas and browned onions make the gravy substantial. Get the gravy ready while the puddings bake, then bring them together at the table so the crisp edges do not disappear before anyone sits down.

Jump to ingredients

Hand-drawn hollow batter puddings with white bean, pea and onion gravy.

Rest the batter while the oven heats

Beat out flour lumps at the start, then let the batter stand. The rest gives the flour time to hydrate and makes the final pour easier to control. A metal muffin pan matters here because it can be heated with the oil before the batter arrives. Do not substitute a cold silicone tray and expect the same lift or handling method.

Hot fat needs an organized pour

Arrange a heatproof landing place before taking the pan from the oven. Pour the batter between the wells promptly and return the pan without a long stop at the counter. The oil should be hot but not smoking; splashes and spills are a reason to slow down, not to reach for bare pan edges. Keep the door closed during the first part of baking so the rising puddings can set.

Build flavor in the onion pan

Let the onions become properly golden before adding flour and stock. A little soy sauce darkens and seasons the gravy, but it does not replace that cooking. The whole beans provide texture, while mashing a small spoonful into the sauce gives a little body. Hold the gravy warm and serve it beside or inside the puddings only when the people eating are ready.

Ingredients

  • 3 large eggs (150 g without shells)
  • 1 cup all-purpose flour for batter (120 g)
  • 3/4 cup milk (180 ml)
  • 3/4 teaspoon fine salt (4.5 g), divided: 1/4 teaspoon/1.5 g for batter and 1/2 teaspoon/3 g for gravy
  • 4 tablespoons neutral oil (60 ml), divided: 3 tablespoons/45 ml for muffin pan and 1 tablespoon/15 ml for onions
  • 2 medium onions, thinly sliced (300 g prepared)
  • 2 tablespoons all-purpose flour for gravy (15 g)
  • 2 cups low-sodium vegetable stock (480 ml)
  • 2 cans white beans, drained and rinsed (480 g drained total)
  • 1 cup frozen peas (140 g)
  • 1 tablespoon standard soy sauce (15 ml)
  • 1 teaspoon prepared yellow mustard (5 g)
  • 1/2 teaspoon dried thyme (0.5 g)
  • 1/4 teaspoon ground black pepper (0.5 g)

Set out

12-well metal muffin pan, mixing bowl and whisk, jug with pouring lip, large skillet or saucepan, oven mitts, heatproof trivet, measuring spoons, food thermometer

Allergens

wheat, egg, milk, soy, mustard. Check labels and substitutions.

Make it

  1. Heat the oven to 425°F/220°C. Whisk eggs, 120 g batter flour, milk and 1/4 teaspoon/1.5 g salt into a smooth batter. Transfer to a pouring jug and rest for 20 minutes.
  2. Divide 45 ml oil between the 12 metal muffin wells, about 3/4 teaspoon per well. During the last 8–10 minutes of the batter rest, place the oiled pan in the oven to heat. Prepare a clear heatproof space for taking it out.
  3. Meanwhile, cook onions in the final 15 ml oil over medium heat for about 15 minutes, stirring, until soft and golden. Stir in the 15 g gravy flour for 1 minute, then gradually add stock while stirring. Add soy sauce, mustard, thyme, pepper and the remaining 1/2 teaspoon/3 g salt.
  4. Carefully set the hot muffin pan on the trivet. Stir the rested batter once, then divide between all 12 wells, keeping your hands clear of the hot oil. Return to the oven and bake for 22–25 minutes until risen, golden and set. Keep the oven closed for at least the first 18 minutes. At the end of baking, check the thick batter at the base of a pudding reaches at least 160°F/71°C and is fully set, not wet with raw egg batter.
  5. While the puddings bake, add white beans and peas to the gravy. Simmer gently for 6–8 minutes until steaming and the peas are cooked. Mash about 2 tablespoons of the beans against the pan side and stir back into the sauce. Keep the gravy hot, covered, until the puddings are ready.
  6. Serve 3 puddings per person with one-quarter of the bean, pea and onion gravy. Add gravy at the last moment so some crisp edges remain.

Use the oven interval

The onion gravy cooks while the oven heats and the puddings bake. No separate roasted main dish is assumed in the serving count.

Ingredient labels

Contains prepared mustard as well as wheat, egg, milk and soy. Check soy sauce, stock and mustard labels for additional allergens.

A useful detail

The hollow shape is created by a hot metal pan and steam from the batter. A cold pan, a long delay during pouring or opening the oven early can produce a flatter result.

Another way

  • Use 480 g drained cooked chickpeas in place of white beans; mash a small spoonful well to help the gravy thicken.
  • Replace the frozen peas with 140 g frozen chopped green beans and simmer until tender according to their package.

Keep it well

Keep gravy and puddings separate and refrigerate within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or below. Use within 3 days. Reheat gravy to 165°F/74°C throughout; reheat puddings uncovered in a hot oven until hot through to 165°F/74°C. They soften during storage but can regain some edge crispness.