Preheat the oven to 220°C (200°C fan).
Place 1 teaspoon of sunflower oil into each hole of a 12-hole muffin tray and put it in the oven to heat until the oil is sizzling hot.
In a mixing bowl, whisk the eggs and cornflour together until smooth.
Gradually add the milk, whisking continuously to avoid lumps.
Add a pinch of salt and whisk again until the batter reaches a smooth, pourable consistency (similar to single cream).
Transfer the batter to a jug for easy pouring.
Carefully remove the hot tray from the oven and quickly pour the batter into each muffin hole, filling them about halfway.
Return the tray to the oven immediately and bake for 25 minutes, or until the puddings are golden brown and puffed up.
Do not open the oven door during the first 20 minutes, as this may cause them to collapse.
Remove from the oven and serve immediately with your roast dinner.
