You will need
Put all the ingredients, except canola oil and stock into a biggish measuring jug and beat lightly with a wire whisk. It will still be slightly lumpy. Cover and stand at room temperature for at least an hour or in the fridge overnight.
Adjust oven rack on slot above middle position.
Preheat oven to 220°C.
Add a small teaspoon of canola oil (or ½ t of Holsum) and a squeeze of Liquid Beef Stock to the hollows of a shallow muffin pan and put the pan in the oven (without any batter) to get the oil boiling hot.
Remove hot pan from the oven and immediately pour the batter into the hollows. Bake for ± 15 minutes until brown and puffy. Prick with a toothpick and put back in the oven for 5 minutes. This prevents them from deflating on standing.
But still delicious.