3 large eggs

225ml / 1 cup milk (1%)

100g / 3/4 cup plain / all-purpose flour

1/4 tsp salt

Beef dripping, lard, or duck fat (about 1 tsp per muffin cup)

Cook Mode Prevent your screen from going dark

Preheat oven to 220°C (425°F). Place a muffin tin inside to heat.
Whisk eggs, milk, flour, and salt in a bowl until smooth. Let batter rest for at least 30 minutes.
When oven and tin are hot, add about 1 tsp beef dripping (or lard/duck fat) to each muffin cup. Return tin to oven until fat is smoking hot.
Carefully pour batter into hot fat, filling cups halfway.
Bake 20–25 minutes without opening the oven door, until puffed and golden brown.
Serve immediately, while crisp and fresh.

Use a metal muffin tin for best rise.

Don’t open the oven while baking to prevent soggy puddings.

Batter can be made ahead and chilled for up to 1 day.

Can be baked in a large pan to make one big Yorkshire pudding.

Freeze for up to 1 month; reheat straight from frozen at 200°C (400°F) for 7 minutes.