This side dish consists of a batter, similar to pancakes, but is baked until risen and crisp. It is typically served as part of a traditional Sunday lunch, but much larger versions can be made and served ‘filled’ with Sunday lunch or sausages and gravy – like a giant bowl!
Pre-heat the oven to 230 degrees Celsius/gas (446 F) mark 8/ fan oven 210 degrees Celsius (410 F).
Pour a little sunflower oil into the holes of a non-stick muffin tray and place in the oven for heating.
Beat the eggs and flour together until smooth then gradually add the milk a bit at a time while beating. Once thoroughly mixed, season with salt and pepper.
Remove the trays from the oven and carefully pour or ladle the mixture into the holes with the oil.
Place the trays back into the oven for 20-25 minutes until the puddings have risen and browned.
Remove from the oven and serve immediately or leave them to cool and freeze for up to one month. To reheat the frozen puddings, place them on a baking tray while frozen and reheat them in the oven for 5 minutes until warmed through.