As recorded in a Yorkshire kitchen. Photos taken in haste, they are too good to leave hanging around!
3 large eggs (240g in total, before shelling)
300 ml seni-skinned milk
generous pinch of salt
137 g plain flour (not strong flour)
lard or sunflower oil for greasing the tins
The quantities are critical, so you need to weigh the eggs. If the eggs do not weigh exactly 240g change everything else in proportion.
Make a well in the flour and add the eggs, gradually incorporating the flour from the sides. If it gets too thick add some of the milk. Once smooth, add the rest of the milk and the water. The resulting mixture is very thin, no thicker than pancake mixture and barely coats the back of a spoon.
Leave to stand 30 mins or more, then stir.
The tins I use are 7.5cm diameter by 3 cm deep, with 12 on a tray. Pour one small teaspoon of oil in each tin and smear around the sides. Then heat until the fat is smoking in an oven at 250C (I use a fan oven). Quickly remove the tray from the oven and pour in just under 2 tablespoons (25ml) of mixture into each tin. Makes 24 puds. Return to the oven for about 10 minutes, until golden. The trick is to have hot trays and get them back up to temperature as quickly as possible.
Serve with gravy or maple syrup and cream.
The amount of mixture in the tins is critical. Too much and the result will be soggy.