Preheat the oven to 375 degrees F. Grease
10 cups of the muffin tin
with a teaspoon of the dripping fat. In a mixing bowl, whisk the eggs until frothy
in the milk and remaining drippings. In a mixing bowl, combine the flour and salt together. Whisk the egg mixture into the flour mixture and mix well. Pour the batter
into the prepared muffin cups. Bake the pudding
for about 50 minutes, undisturbed. Remove from the oven and serve hot.