Add eggs and blend well. Scrape sides and bottom of bowl with a rubber spatula and continue to whip until batter is smooth.
Let batter sit at room temperature for an hour.
Preheat large muffin tins or 3/4 cup glass baking cups in oven with 1 1/2 tablespoon of beef fat in each tin or cup.
Pour approximately 1/3 cup of batter into each cup.
Bake in 500 degrees F oven for approximately 20 to 25 minutes until puddings rise well above level of tins or cups and begin to brown on tops and edges. Reduce heat to 350 degrees F and bake an additional 10 to 15 minutes.