Serves 6 (makes 12 medium puddings)

Preheat oven to 220°C (next time I’m going to turn down the heat to 200°C as I put the tins with batter in). Sift the flour into a bowl with the salt. Make a well and pour the eggs and about half the milk in. Whisk with a balloon whisk until smooth. Add the rest of milk and mix. Refrigerate for 30 minutes.

Add about 2 teaspoons of oil to each hollow of a 12 muffin tin. Put in the oven to heat for about 5-8 minutes. Remove very carefully with decent oven mittens and put on heatproof surface while stirring the batter before pouring it into the very hot oil. Beware it will splatter as the cold batter hits the hot oil.
Return to the oven and bake for 20-30 minutes until risen, golden brown and crisp.
Remove and serve with roast beef, vegetables and gravy.

Recipe and photo: Elsabie Templeton