Method

• 1.
  Place the eggs, oil and flour in a food processor, season with salt and freshly ground pepper, and add 300ml water. Process until smooth, then transfer to a jug and set aside for 30 minutes.

• 2.
  Preheat oven to 200°C.
• 3.
  Divide the lard evenly between 6 holes of a 1/3-cup-capacity muffin pan. Place the pan in the oven for 5 minutes. Carefully remove the pan (it's important that the lard is very hot at this point) and pour in enough batter to fill each hole to three-quarters full.
• 4.
  Return to the oven and bake for 20 minutes or until puffed and golden. Serve immediately.