Add one teaspoon of sunflower oil to each muffin whole in the muffin tin, place in the oven and preheat with tray on maximum temperature for 20 minutes.

While the oven is preheating, in a bowl measure out the plain flour and add a pinch of salt.

In a large jug, measure the milk and whisk in the eggs.

Whisk the dry ingredients into the wet ingredients in the jug. Mix until smooth and no lumps.

Once the oven has preheated, carefully take out the tray and reduce the oven temperature to 190º.

Pour the batter mixture into the muffin holes. Do not over fill to spill.

Place back into the oven to bake for 27-30 minutes. DO NOT open the oven door until time is up otherwise the puddings will fall flat.

Once baked remove from the oven and transfer to a cooling rack or serve straight away.

If not using straight away, cool and place into an airtight container or food bag and freeze for up to a month. Simple remove from freezer and reheat in oven for 5–10 minutes on 190ºc fan oven.