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Tip the flour into a bowl or jug and beat in the eggs until smooth. Gradually whisk in the milk until fully incorporated and the mixture is lump-free. Season. The batter can be made up to an hour ahead and left at room temperature, or up to 4 hrs ahead, then kept covered and chilled.
Heat the oven to 230C/210C fan/gas 8. Divide the oil between the holes of a 12-hole non-stick muffin tin and put in the oven to heat up. Meanwhile, beat the cheese and thyme into the prepared batter.
Carefully divide the batter between the holes of the tin, then bake undisturbed for 20-25 mins until the puddings have puffed up and turned browned. Serve immediately. Once completely cool, the puddings can be frozen for up to a month. Reheat in a hot oven until crisp and warm.