It's taken me years to get this right - and it still fails me from time to time but here goes... Give it a try at least!
4 medium to large eggs
113g or 4oz plain flour
300ml or 1/2 pint semi skimmed milk
1/2 tsp salt
In a large jug, whisk the ingredients together to make a smooth batter and then leave it in the fridge for around an hour before you want to cook them
Set your oven to 220ºc and let it get right up to temperature.
Take your mixture from the fridge and give it another really good whisk.
Drizzle a little oil into each hole of a 12 hole muffin tin and pop into the oven until the oil is smoking hot (about 5 minutes).
Carefully remove the tray from the oven and then pour your freshly whisked mixture evenly between the 12 holes of your tin. Do this as quickly as you can.
Put your tray back in the hot oven and do not open that door again until you can see that your puddings are puffed up and golden brown (around 25-30 minutes).
When they are beautifully browned and cooked, take them out of the oven and remove from the pudding tin. You should be able to pick them out with a pair of tongs.
Enjoy them hot with sausage and mash or a roast - or cool them and freeze them for another day. They will save in the freezer for up to 1 month - although they never last the day in our house!
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