In a large bowl, whisk eggs and milk until well combined, about 20 seconds.
In a medium bowl, whisk flour and salt until combined and add to egg mixture; whisk quickly until flour is just incorporated and mixture is smooth, about 30 seconds. Cover batter with plastic wrap and let stand at room temperature for at least 1 hour or up to 3 hours.
Preheat oven to 450 degrees F.
Whisk 1 tablespoon of drippings into batter until bubbly and smooth, about 30 seconds. Transfer batter to 1-quart liquid measuring cup.
Measure 1/2 teaspoon of remaining 2 tablespoons drippings into each cup of standard muffin pan. Place muffin pan in oven to heat for 3 minutes (fat will smoke). Working quickly, remove pan from oven, close oven door, and divide batter evenly among 12 muffin cups, filling each about 2/3 full. Immediately return pan to oven. Bake, without opening oven door, for 20 minutes; reduce oven temperature to 350 degrees and bake until deep golden brown, about 10 minutes longer. Remove pan from oven and pierce each pudding with skewer to release steam and prevent collapse. Using hands or dinner knife, lift each pudding out of tin and serve immediately.