How to make it

  • Sift flour, milk powder and salt into bowl. Make a well in the centre and crack the eggs in. Gradually add the water and mix it into the eggs and flour. Make sure you add the water a little at a time so the batter is smooth. Leave the batter to rest for at least 30 minutes before using.
  • Pour a thin layer of oil into the bottom of your tins. Heat the oven to 225ºC (440ºF) with the tins in the oven.
  • When the oven is hot pour the batter into pans – if using muffins tins fill each hole to about ½ to ¾ or if using bread tins use ¼ of the mixture for each tin. Cook for 20 – 30 minutes for muffin tins or 30 - 40 minutes for bread tins or until puddings are turning dark brown and look crispy.
  • Note: This recipe can be made in muffin tins (makes about 16 - 20) or 28cm x 12cm bread tins (makes 4) or any other tin you have. When cooked the puddings should be crispy on the outside and soft (but cooked) on the inside.
  • Note: This batter can be made up and kept in the fridge overnight but I have found that it is best to bring the mixture back to room temperature before cooking.

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