To all the Brits out there this is a firm favourite. Traditionally served with roast beef, we like them with any roast, and even good with good old bangers and mash and oinion gravy. The addition of an extra egg white to the batter adds that extra bit of lift. They can be made any size, I use a medium size muffin pan. There are lots of theories about making the batter and letting it stand for a while, its not neccesary, I make these while the muffin pan is heating in the oven and add to the pan as soon as the oil in the pan is screaming hot. So no hanging about for these puds.