Put your flour into the large mixing bowl. Add a pinch of salt and pepper. Make a small well in the center of the flour.

Crack your eggs into the center of the well. Use your whisk to start mixing them. Slowly draw the flour into the liquid eggs.

Pour your milk into the bowl very slowly. Keep whisking while you pour the liquid. Stop when the batter is smooth and has no lumps.

Let the batter rest for thirty minutes. This helps the starch in the flour relax. It makes the puddings much lighter and taller.

Take the hot tray out of the oven carefully. The oil should be smoking slightly. This means it is ready for the batter.

Pour the batter into the hot oil holes. Fill them about halfway or three-quarters full. Work quickly so the oil stays very hot.

Put the tray back into the oven quickly. Bake them for twenty to twenty-five minutes. Do not open the door during this time.