Place the tin in the oven for the oil to heat up at 425 °F (218 °C) or 220 C. Use a cupcake tin if you want to make individual servings.;
, Then, create a "well" or a hole in the middle of the flour.
 Mix the eggs and flour thoroughly with the wire whisk.
 Try to make a smooth mixture with everything.—You may use a hand blender to make it easier.
 Add the batter.—It should sizzle as you pour it in.
 Bake for about 15 to 20 minutes. The pudding should rise and get golden brown in color.
 If the pudding sits for a while or if you wait, the pudding may get soggy.
Cover the roasting tin's bottom with the oil.
Sift the flour into a bowl with sieve.
Break the eggs and place them into the hole.
Pour in the milk and add salt and pepper (to taste).
Wait until the oil is very hot.
Place the tin back in the oven.
Remove from the oven and serve immediately.
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