Add flour and salt into a bowl. Crack in the eggs. Pour in the milk slowly. Whisk until smooth. The batter should be thin and lump-free.

Let the batter rest for at least 20 minutes. This helps the flour absorb the liquid. It also improves texture and rise.

Set your oven to 220°C. Place the muffin tray inside with oil. Heat until the oil is very hot. This step is very important.

Carefully check the oil. It should be sizzling hot. This helps the puddings rise quickly and become crispy.

Take the hot tray out of the oven. Quickly pour batter into each cup. Fill halfway only. Work fast so the oil stays hot.

Place the tray back in the oven. Bake for 20–25 minutes. Do not open the oven door. This keeps the heat steady.

The puddings will rise quickly. They will puff up and turn golden brown. The smell will be warm and comforting.

After baking, check the texture. The outside should be crisp. The inside should be soft and hollow.

Take them out of the oven. Use a spoon to lift them gently. Place them on a plate.

Serve immediately with gravy or roast meat. They taste best when fresh and warm.