Add the flour to a bowl with the pinch of salt and pepper
Add the eggs and a small amount of the milk, whisk to a smooth thick batter
Gradually add the remaining milk and whisk until smooth
If you have time, keep the batter in the fridge over night, it will look unsightly in the morning but a quick whisk will take care of that.
Preheat oven to 200 C fan (220 C regular)
Add a small amount (half teaspoon) of lard to each well of a robust 12 muffin tin
Heat the prepared tin in the oven for 15 minutes or so
Quickly remove the tin from the oven and half fill each well, replace the tin in the oven. (doing this over a medium hob can help keep the tin hot and give better puddings)
DO NOT open the oven for 25 mins or until the yorkshires are well risen and golden brown, opening the oven will result in them sinking. At the end of the 25 mins (approx) turn the oven off and prop the oven door open with a tea towel for a few minutes before removing them and serving.