Preheat oven to 400°F (200°C). Grease a 24-cup mini-muffin tin with oil. Place muffin tin in hot oven. Sift flour and salt into a large bowl. Make a well in the centre and add eggs and 1/4 cup (60 mL) milk into well. Using a fork, stir into flour. Gradually add remaining milk and 2 tbsp (30 mL) water, stirring until batter is smooth.
Remove muffin tin from oven and spoon about 1 tbsp (15 mL) of batter into each muffin cup. Return tin to oven and bake until puddings are puffy and golden brown around the edges, about 12 min. Let cool in tin before tipping out and serving.
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