Beat the eggs in a bowl. Add the flour and spices and stir in, gradually adding the milk. Let the dough swell for about 30 minutes and season if necessary.
Preheat the oven to 230 ° C top / bottom heat.
Grease a mini muffin tin with 24 hollows with plenty of sunflower oil, you can put some oil in the hollows. Place the mold in the oven on the middle rack and heat the oil very well until it starts to steam.
Take the mold out of the oven and pour the batter into the wells. The best way to do this is to pour the dough into a container with a nozzle.
Put the pan back in the oven and bake the puddings for about 10-15 minutes on the middle rack, until they have risen and are golden brown. They rise up, but contract again as they cool down. Do not open the oven door during the baking time.
Serve the puddings warm or cooled. Either as a side dish or with dip, salmon, smoked fish, roast beef or as a snack or starter.
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