145g plain flour
4 whole eggs, large
Preheat the oven to 230°C. Place the vegetable oil in each space in a 12 muffin tin, approx 1 tsp for each.
Place the tin in the oven until the oil is really hot.
Mix the eggs and flour together, then gradually add the milk. Pour into a jug.
Open the oven door and slide the tray out, pour the mix into each muffin space until all the mix has gone and quickly slide the tray back in and close the door.
Bake for 20 to 25 minutes, do not open the oven door.
Once brown, risen and crispy, remove from the oven and either serve immediately or cool and freeze for later.