Preheat the oven to 220C/425F/Gas 7.
Sift the flour into a bowl.
Add the salt, pepper, suet and eggs and beat with a fork to mix thoroughly.
Combine the milk and water in a jug and stir until mixed. Slowly add to the flour and egg mixture, stirring constantly, to create a smooth and creamy batter.
Leave the batter to stand for ten minutes.
Pour two tablespoons of oil or beef fat into each of the cups of a muffin/cupcake tray. Place the tray into the hot oven and leave for 5-10 minutes, until the fat is smoking hot.
Carefully remove the tray from the oven.
Pour approximately 30ml of batter into each cup and return to the oven to bake for 10-15 minutes, until risen and golden-brown.
Don't open the oven and check on the puddings for at least ten minutes.
Remove from the oven and serve.