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Preheat your oven to 200°C fan / 220°C / 425°F.
Grab a muffin tray and add just over 1 teaspoon of oil to each of the holes.
Place in the oven for 10–15 minutes until the oil is super hot — basically spitting!
Meanwhile, add your cornflour to a large mixing bowl, crack in your eggs and whisk together. Once thoroughly combined, gradually add the milk, whisking in between additions. Pour the batter into a jug (pitcher) so it’s easier to pour.
Next you need to be quick! Remove your muffin tray from the oven and immediately pour batter into each hole until just under three-quarters full. They should sizzle a little as you pour the batter in. Get them back in the oven asap!
Cook for around 15–20 minutes until golden and risen — never open the oven door during their bake as this will ruin them!
Once you can see that they’re huge and fully risen, give them a little extra time to crisp up as this will reduce the amount they deflate once out of the oven.
Remove from the oven and serve up immediately with a delicious roast dinner.