Ingredients:

  • 200ml large eggs (approximately 4 eggs)
  • 120g all-purpose flour (200ml by volume)
  • 200ml low-fat 1% milk
  • 0.5 tsp fine sea salt
  • 4 tsp rapeseed oil

Instructions:

  1. Whisk the eggs in a large bowl until frothy. Sift in the flour and salt. Gradually pour in the milk while whisking constantly until the batter is velvety and smooth, similar to heavy cream.
  2. Transfer the batter to a measuring jug and let it rest at room temperature for at least 30 minutes to allow the starch granules to swell and gluten to relax.
  3. Preheat your oven to 450°F (230°C). Distribute 1/3 tsp of rapeseed oil into each hole of a 12-hole muffin tin. Place the tin in the oven for 10 minutes until the oil is shimmering and reaching its smoke point.
  4. Working quickly, remove the tin from the oven and pour the rested batter evenly into the holes. Immediately return to the oven and bake for 20 minutes without opening the door until the puddings are golden brown and towering.