Sift the flour into a bowl and add the chopped herbs, salt and pepper. Make a well in the centre and add the eggs with the milk. Whisk all the ingredients together until very smooth and creamy. Use a balloon whisk, electric hand whisk or alternatively place all the ingredients into a blender and blitz together. Cover and stand for 45 minutes to 1 hour. Pre-heat oven 10 minutes before end of standing time to 220°C/200°C fan/Gas Mark 7.

Place 1 teaspoon of vegetable fat or vegetable oil into each pudding cup and place into the hot oven for 4-5 minutes.

Carefully remove the tray from the oven, give the batter a stir and pour the mixture equally between the cups. Place back into the oven and cook for 25-30 minutes. Do not open the oven door until near the end of cooking time or the puddings may collapse.

Cook's Notes

When making ahead the cooked puddings can be held in a warming oven for a short time or quickly reheated in a hot oven as required. Cooked puddings also freeze well, store in an airtight container and use within one month.