Pour some ( 1Tbsp) oil/goose fat into a nonstick/silicone 12 holes muffin tray and place in the preheated oven for about 10-12 minutes until the oil/fat is fairly hot. The batter should be sizzling when poured in. This is very important! If the oil isn't hot enough the pud won't be right.
In a bowl, sift the flour mixed with salt and a little pepper.
Make a little well in the middle of the flour and put in the eggs. Using a whisking tool, whisk the eggs with the flour until it all becomes a lump-free thicker batter.
Pour in the milk gradually while still whisking constantly until the batter becomes smoother.
Pour the batter into a jug and set aside until ready to be poured in.
Carefully remove the tray from the oven, place it on a nice stable surface (super careful, it is very hot) and start pouring a little batter in each hole. Try and be pretty quick with this operation. When the batter is all finished, place swiftly but very careful, the tray back in the oven. Bake for 20-25 minutes until nicely ‘tanned’.
Watch how they puff up and take out when ready. Serve immediately.
Notes
The pudding batter can be made a day before (keep in the fridge overnight and take out 1-2 hours before baking) but it can also be made 5 minutes before baking them and it is as good. This needs to be shared as equally as possible into 6 portions. I would say it is going to be something like 60-70 ml each. I will measure the next time I make these and let you know.The standard flour can be replaced with gluten-free flour. They also come out great.The vegetable oil can be replaced with goose or duck fat, ghee or coconut oil for a little taste twist. Again, the oil level in each muffin cavity should be around a finger high, not higher. Having said all these, it’s time to get those puffing up. Oh, and fully enjoy these yummy beauties!