Method
1. Add all purpose flour to a clean jug and form a well
2. Add eggs and whisk from the inside out
3. Add milk and whisk until combined
4. Refrigerate in fridge - 30 min
5. Pre-heat oven - 221°C
6. Add ½ tsp of lard to each hole of a 12-hole metal bun tin
7. Place in the oven to heat for 10 minutes
8. Take the jug of Yorkshire pudding batter of the fridge, add in the salt and pepper and stir once more with the whisk
9. Open the oven door, and if safe to do so, pull out the tray and quickly, pour the batter into each of the prepared muffin holes
10. Close the door immediately and cook for 15-18 minutes until risen and golden