About this recipe:Okay, this one is easy - even kids can do it. The reason it is foolproof is that you measure the same volume of all the ingredients, and you can easily make double, triple or half a batch. Please be kind to me as this is my first submitted recipe, but this is a tried and tested recipe and never fails, except maybe with human error.
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Method Prep:10min › Cook:20min › Ready in:30min
Preheat the oven to 180 C / Gas 4. Oil pudding tins.
Decide how many puddings you need. I will use 200 ml for 4 puddings and measure out half milk and half water into the jug, give it a quick whisk and pour into a mixing bowl big enough to take the rest of the ingredients.
Crack enough eggs to the desired level in the measuring jug (200ml) and pour this into the bowl with the milk/water. Give this a good whisk, ensuring there are no straggly bits.
Finally measure the required amount of plain flour (200ml) into the jug, add HALF the flour into the mixing bowl with the rest of the ingredients. Whisk really well, ensuring no lumps, before adding the rest of the flour. Once everything is combined you should have a quite smooth and slightly thick mixture.
If not using straight away, chill in fridge, but don't forget to to give a quick whisk before using. Pour into pre-oiled tins.
Bake in oven until puffed and golden, about 20 minutes. When cooked, turn out of tins enjoy with some nice thick gravy.
Tins should be as well used as possible and wiped out only, NEVER scrubbed or washed with soap, same as a saute pan. Despite other recipes saying this, I never heat the oil in the tins beforehand. If the recipe is good you shouldn't need to.
It's a good idea to use a separate jug for flour, then it won't stick after all the wet ingredients have been in first. It's important to put dry to wet when doing this recipe. If you do, it will mix easier and hardly no lumps!!!