Use part milk and part water to get a perfect texture that’s not too dense or soft.
Ensure batter is smooth and lump free and create a cream like consistency.
While shallow baking, make sure the oil you use is hot enough to help pudding rise perfectly.
Fill the tins only a third of the way to make room for proper expansion of pudding.
Keep the oven door closed until puddings are fully baked to maintain proper heat.