Method Prep:15min › Cook:20min › Extra time:15min › Ready in:50min
Whilst the oven is cool (or cold) ensure there is sufficient room between racks inside the oven to allow the puddings to rise. I have 2 racks in my oven so I tend to remove one.
Pre-heat the oven at 200 C / Gas 6.
Once the oven is pre-heated put the muffin tins in the oven - it is important you use a muffin tin if you want large puddings.
Whilst you are awaiting for the tins to heat, whisk together the milk, eggs, salt and pepper - I tend to this in the milk jug to save on washing-up :)
Whisk this mixture in a large bowl with the flour, a small amount at a time ensuring there are no lumps. Leave to rest for about 10 to 15 minutes.
Carefully take the muffin tin out of the oven and quickly put the lard (or vegetable fat) into each well. You'll need about 1 level teaspoon per well. Put this back in the oven immediately.
After about 15 minutes of the pudding mixture resting whisk again until small bubbles form on the surface.
Carefully take out the tin and quickly ladle the mixture into each well, and fill almost to the top leaving about 3-4mm. It's important you do this fast before the fat cools, as this is what helps them rise.
Put them back in the oven for about 20 minutes or until risen and golden brown and enjoy!