1: Crack the eggs into a medium mixing bowl and then pour in the milk.

2: Whisk until well combined and then sprinkle in half the flour. Whisk again, ensuring all the flour is combined and then add the remaining flour.

3: Whisk again until the batter is smooth, but don’t worry about any small lumps, as these will disappear during resting.

4: Pour the batter into a jug, cover and leave to rest in the fridge for at least 4 hours, but ideally overnight if you have time.

5: When ready to cook, pre-heat the oven to 180 C and heat up your pudding trays, adding a little oil or beef dripping into each ‘cup’ and heat for at least 10 mins.

6: Remove the batter from the fridge and whisk one more time to ensure all small lumps have disappeared.

7: Remove the trays from the oven and pour the batter into the trays, no more than two-thirds full.

Return the tray to the oven and bake for 30-35 mins until risen and golden.