Preheat the oven to 220℃ (200℃ fan)/425°F/gas mark 7.
Place 175g (6oz) plain flour and 1 teaspoon salt into a mixing bowl and make a well in the centre of the flour. Add 2 eggs. Measure 150ml (¼pt) milk then make up to 225ml (8floz) with cold water. Pour about half the milk and water mixture on top of the eggs. Using a balloon whisk start to beat the eggs and milk together, gradually incorporating the flour as you do so. Once all the flour is mixed in beat to a smooth thick batter. Then gradually whisk in the remaining milk.
Place 1 teaspoon oil or beef dripping into each cup of a 12 cup muffin tin and heat in the oven for about 5 to 10 minutes until sizzling hot.
Remove from the oven and quickly pour the batter into cups filling each about ⅓ to ½ full.
Return to the oven and bake for 20 – 25 minutes until risen and golden. Serve immediately.
Notes
Nutrition information is calculated using an online nutrition database - is approximate and is meant as a guideline only.
Make sure the tin and oil is very hot before pouring in the batter.
Transfer the batter to a jug to make filling the muffin tins quicker and easier.
Do not open the oven door while the puddings are cooking.