Rule no. 1: - Oil and the oven have to be hot, hot, hot!
Rule no. 2: - Try and don't open oven door while baking the pud.Rule no 3: - Only use plain flour and no other variety such as self-raising.
If you respect these rules, success is guaranteed! ? You see, I told you, it wasn’t hard!
The pudding batter can be made a day before (keep in the fridge over night and take out 1-2 hours before making) but it can also be made 5 minute before baking those 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 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, 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!