Makes 12, prep time 10 minutes, cooking time 20-25 minutes
INGREDIENTS
Sunflower oil, for cooking
140g plain flour
4 free-range eggs
200ml full-fat milk
Salt & pepper
METHOD
Preheat the oven to 210ºC. Drizzle oil evenly into a 12-hole non-stick pudding tin, place in the oven to heat the oil, until it’s smoking hot!
For the batter: In a bowl combine the flour eggs until smooth.
Gradually add the milk, beating continuously until the mix is lump-free, then season with salt and pepper.
(Add a little water if the batter feels thick, it should be the consistency of pouring cream).
Pour the batter into a jug, remove the tin from the oven.
Divide the batter evenly into each of the holes.
Place the tray back in the oven for 20-25 minutes (do not open the oven door), until the puddings have risen and browned.
