​Ingredients:

• 140 g all-purpose flour

• 4 eggs

• 200 ml milk

• salt and pepper

• sunflower oil, for cooking

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Procedure:

1. Heat oven to 425°F.

2. Drizzle a little sunflower oil evenly into two cupcake pans or two 12-hole nonstick muffin pans and place in the oven to heat through.

3. To make the batter, combine the flour and eggs in a bowl and beat until smooth.

4. Gradually add the milk and continue beating until the mixture is completely lump-free. Season with salt and pepper.

5. Pour the batter into a pitcher, then remove the hot pans from the oven. Carefully and evenly pour the batter into the holes.

6. Place the pans back in the oven and leave undisturbed for 20 to 25 minutes until the puddings have puffed up and browned.

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