Add the salt, pepper, suet and eggs and beat with a fork to mix thoroughly.
1 tbsp shredded suet, ½ tsp salt, 1 pinch white pepper, 2 large eggs
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.
200 ml milk, 50 ml water
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.
oil
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.