Start by whisking the flour and salt with the eggs until you achieve a very thick and smooth paste. Once combined, pour in about a third of the milk and continue to whisk until the mixture becomes silky. Gradually add the remaining milk, along with the water, and whisk again to ensure a completely smooth batter.

If you have a large jug, transfer the batter into it for easier pouring later on. For optimal results, let the batter rest in the fridge for 15-30 minutes if possible. If you leave it in the fridge for longer, make sure to stir thoroughly before using, adding a little extra milk if needed to reach the initial consistency.

Begin by preheating your oven to 220℃ fan/240℃/Gas Mark 9.

When ready to cook, pour a small amount of oil into each compartment of a muffin tray. Place the tray in the oven for around 10 minutes until the oil reaches a smoking hot temperature.

Carefully open the oven door and swiftly take out the hot tray. Close the oven door to retain the heat. Quickly pour or ladle the batter into each muffin compartment. You should hear a satisfying hiss as it hits the hot oil.

Return the tray to the oven, then immediately reduce the temperature to 200°C. Bake for 30 minutes until the puddings are a rich, deep golden color with a crispy exterior. Avoid opening the oven door for at least the first 25 minutes to prevent any loss of heat.

For a single large pudding, adjust the ingredients as follows: 75g plain flour, 100ml milk, 50ml water, and 1 egg. Preheat the oil in a larger tin for 10 minutes at 220℃ fan/240℃/Gas Mark 9. Pour in the batter, then lower the temperature to 200℃/220℃/Gas Mark 7 and bake for approximately 16 minutes. Allow it to rest for about 5 minutes before removing it from the tin for easier handling.