250g plain flour
¾ cup milk powder
1 tsp salt
oil or lard for cooking
Sift flour, milk powder and salt into bowl. Make a well in the centre and crack the eggs in. Gradually add the water and mix it into the eggs and flour. Make sure you add the water a little at a time so the batter is smooth. Leave the batter to rest for at least 30 minutes before using.
Pour a thin layer of oil into the bottom of your tins. Heat the oven to 225ºC (440º) with the tins in the oven.
When the oven is hot pour the batter into pans – if using muffins tins fill each hole to about ½ to ¾ or if using bread tins use ¼ of the mixture for each tin. Cook for 20 – 30 minutes for muffin tins or 30 - 40 minutes for bread tins or until puddings are turning dark brown and look crispy.
This recipe can be made in muffin tins (makes about 16 - 20) or 28cm x 12cm bread tins (makes 4) or any other tin you have. When cooked the puddings should be crispy on the outside and soft (but cooked) on the inside.
Source: Lots of trail and error!