3 large eggs
125g (1 cup) plain flour
200ml (3/4 cup + 1 tbsp) milk
1/4 tsp salt
Sunflower oil
Preheat oven to 220°C. Place muffin tin in the oven to heat it up to get a crispy texture.
Beat eggs until smooth and sift in flour. Mix to make a lump free mixture and gradually add milk and salt while whisking. Let it rest for 20 minutes.
Remove muffin tin from oven. Drop 1-2 tsp of oil in each mold and return to oven for 5 minutes.
Pour batter into each mold until it's 2/3 full and bake the pudding without peeking for 25 minutes.
Serve pudding immediately with gravies or sausages.