Step 2

Tip the flour into a bowl and beat in the eggs until smooth.

Step 3

Gradually add the milk, beating continuously until the batter is completely lump-free. Season with salt and pepper.

Step 4

Pour the batter into a jug. Remove the hot tins from the oven and carefully pour the batter evenly into the holes.

Step 5

Place the tins back in the oven and leave undisturbed for 20–25 minutes until the puddings have puffed up and browned.

Step 6

Serve immediately, or cool completely and freeze for up to 1 month.