Preheat your oven to 425°F (220°C).

Add about 2 teaspoons of vegetable oil (or beef dripping) into each well of a standard 12-hole muffin tin.

Place the muffin tin into the hot oven for 10-15 minutes until the oil is smoking hot.

While the oil heats, whisk the eggs and milk together in a large bowl until fully combined.

Sift in the flour, salt, and garlic powder, whisking continuously until the batter is smooth and lump-free.

Stir in the grated Parmesan cheese and fresh thyme.

Pour the batter into a jug for easy pouring.

Carefully remove the hot tin from the oven and quickly pour the batter into the sizzling oil, filling each well about halfway to two-thirds full.

Immediately return the tin to the oven and bake for 20-25 minutes.

Do not open the oven door during baking, or the puddings may collapse.

Remove once they are puffed, deep golden brown, and crispy. Serve immediately.