Vegetable oil

3 cups whole milk

3 large eggs, beaten

2 cups all purpose flour

Salt and freshly ground pepper to taste

-   Preheat oven to 220ºC.

-   Grease a muffin tin with about 1 tsp oil and insert in oven about 10 minutes or until oil is smoking.

-   Place milk, eggs, flour and seasoning in a bowl and whisk until smooth.

-   Remove hot tin from oven and quickly ladle batter into tin filling only ¾ of each muffin mould. Batter should sizzle when ladled into the tin.

-   Return tin into oven before it cools down and bake for 10 – 20 minutes until puffed up, hollowed and crisp on the outside. Avoid opening oven while baking because pudding may collapse.

-   Remove from oven and serve hot.