Heat the oven to 220℃

To make the batter , tip the plain flour into a mixing bowl, use a whisk to beat in the four eggs until smooth.

Gradually add the milk and carry on beating until the ix is smooth. Season with salt.

Pour the batter into a jug and set aside.

Add about 1 tsp of sunflower oil into each hole of a 12 hole muffin tin.

Place the tin into the oven for about 4-5 minutes to get the oil really hot. It should almost be smoking when it comes out.

Remove the hot tin from the oven, carefully and evenly pour the batter into the holes, it should sizzle. Try not to drip batter around the edge as this can pull the puddings down.

Place the baking tin back into the oven and cook for 22-25 minutes until the puddings have puffed up and browned. Do not open the oven before the time is up.

You can serve them immediately, or set them aside and heat them up when you want them.

You can also freeze for up to 6 weeks.