Work all the ingredients thoroughly together in a basin with a wooden spoon, and add the milk gradually. Let it stand for 15 minutes. Butter some small moulds usually used for poaching eggs, and put 2 tablespoons of the mixture in each. (Do not put any water in the pan containing the moulds.) Place in a moderate oven. The batter rises, and as it does so the edges curve inwards towards the centre, owing to the rounded sides of these particular moulds, thus forming little tartlets. When the under part is browned and the tartlet is well shaped, turn and slightly brown the upper part. When done, they are filled with apricot or greengage jam and fresh cream.