Heat the air-fryer to 180C. Drizzle around 1/2 tsp oil into each of four heatproof pudding moulds and put in the air-fryer for 5 mins until the oil is very hot.

Meanwhile, tip the flour into a large jug, then whisk in the eggs. Pour in the milk (if you’re using your only jug, then you can weigh it as 103g milk). Whisk until smooth, then season well and mix again.

Pour a quarter of the batter into each mould and cook for 10-12 mins until puffed up and golden. Using a knife and fork or two spoons, flip and cook for a further 3-5 mins until golden and cooked through.