To begin, preheat your oven to 220°C (fan 200°C, gas mark 7). Place a 12-hole muffin tin inside the oven with a little beef dripping in each cup. Heat until the fat is smoking hot. Transition to making the batter.

Take a large bowl and sift in the flour with the salt. Crack the eggs into the centre and whisk gradually, drawing in the flour until a thick paste forms. Proceed to adding the milk.

Slowly pour in the milk while whisking continuously to form a smooth, lump free batter. The consistency should be similar to double cream. Move to resting the batter.

Allow the batter to rest at room temperature for at least 30 minutes. Resting improves structure and rise. In the meantime, check your oven and ensure the fat remains hot.

Once the batter is rested, carefully remove the tin from the oven. The fat should be shimmering and almost smoking. Transition quickly to filling the cups.

Pour the batter evenly into the hot tins, filling each cup to around half. Work swiftly to avoid losing heat. Immediately return the tin to the oven.

Bake without opening the oven door for 20–25 minutes until the puddings are puffed, golden, and crisp. Avoid peeking, as this will cause them to collapse. Prepare for serving.

Remove the puddings and serve immediately alongside roast beef, gravy, or roasted meats. Presentation tip: stack the puddings in a serving dish to showcase their height and airy structure.