Sift all the dry ingredients into a bowl. Mix in two tablespoons of the melted butter and whisk in the milk and egg until smooth.

Now place the pan over a medium heat until it is good and hot then generously brush each little hole with oil.

Quickly spoon mix into the holes until each one is just under full. After about thirty seconds the bottom will have formed a shell, so using your knitting needle or skewer hook the half shell and pull it up so it is sticking up at an angle of about 60 degrees. As the batter cooks keep hooking the balls up and over so that eventually it will have formed a ball and sealed back on itself.

Keep turning them until they are a uniformly golden colour and cooked through. Repeat with the rest of the batter, then dust with icing sugar and serve warm with jam.