In a small bowl with a pour spout, mix together the flour and eggs, then stir in the milk. Whisk mixture until just combined, a little lumpy is okay!
Refrigerate the batter for a minimum of 30 minutes, or up to overnight.
When ready to bake: Preheat oven to 425 degrees F and add ½ teaspoon of oil or lard to each hole of a 12-count muffin tin.
Place muffin tin in the preheated oven for 10-12 minutes.
Remove the batter from the fridge and stir in the salt and pepper.
Working quickly, remove the hot muffin tin from the oven and immediately pour the batter evenly into the tin. Return pan to the oven as fast as possible.
Cook puddings for 16-18 minutes or until puffy and golden brown.
