Sift the flour into a medium-sized bowl and add the salt and pepper.

Create a rough well in the centre and add the eggs to the well.

Measure the milk and the water and pour it into a small jug.

Use a whisk and start whisking in the centre where the eggs are whilst at the same time slowly pouring in the liquid. When the flour stops falling in on its own help it out and then continue whisking the whole mix until it's totally lump-free.

Place the batter into the fridge to chill for at least one hour (or overnight) and then leave it out for 30 minutes to an hour to bring it back to room temperature. (You don't need to bring it back to room temperature if you don't want to. The warmer batter will create taller, crisper puddings with a hollow centre and colder batter will create denser puddings with a low centre.

Once chilled, place a rack in the centre of the oven and turn it to 180°C fan/convection oven or 200°C conventional oven, on bake.

Place one teaspoon of oil in each of the muffin holes and place it in the oven for 10 minutes or until you can see and hear the oil bubbling.

VERY carefully take the muffin tin out of the oven and carefully pour the batter as evenly as possible between the holes (please watch out for very hot oil/fat splatters!).

Place them in the oven to cook for 30 minutes or until they are well browned all over.

Keep well covered in the fridge for just a few days. To reheat them, pop them on a tray and reheat them at 180°C fan/convection oven or 200°C conventional oven for 10 minutes OR just pop them on top of your roast vegetables 15 minutes before they will be done.

You can freeze them for up to a month, making sure they have totally cooled down on a wire rack before placing them in an airtight bag. Defrost them before reheating.