1. Add eggs, flour, milk and salt into a blender and mix until combined, do not over mix. Place in the refrigerator for 30 minutes.
2. Preheat your oven to 425. Add a teaspoon of fat or oil to each cup of a 12-slot cupcake pan. Place the pan in the oven for 5 min, or until smoking hot.
3. Carefully remove the oil filled pan. Immediately pour batter into pan. About 3/4 full per cupcake slot. Bake for 15-20 minutes or until each pudding has grown and turned golden brown. Do not open the oven or you can deflate your puddings.