Step 1

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!

Step 2

Refrigerate the batter for a minimum of 30 minutes, or up to overnight.

Step 3

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.

Step 4

Place muffin tin in the preheated oven for 10-12 minutes.

Step 5

Remove the batter from the fridge and stir in the salt and pepper.

Step 6

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.

Step 7

Cook puddings for 16-18 minutes or until puffy and golden brown.