1. Batter Preparation: In a bowl with a pouring spout, blend together the flour and eggs. Gradually add the milk, whisking just until combined. Don’t worry if the batter is slightly lumpy.
2. Resting Time: For the best results, place the batter in the refrigerator for at least 30 minutes. You can also leave it overnight for an even more pronounced rise.
3. Preheat and Prep: When you’re ready to make the puddings, set your oven to 425°F (220°C). Distribute ½ teaspoon of lard or vegetable oil into each section of a 12-cavity muffin tin.
4. Heat the Oil: Place the muffin tin in the preheated oven for 10-12 minutes. This step ensures that the oil is hot enough to give the…

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