Directions

1. Combine equal volumes of flour, eggs, and milk in a large jug or bowl. Add a pinch of salt. Blend the mixture with a whisk or hand blender until smooth. This base recipe (1 cup of each) makes about 8 Yorkshire puddings. Increase the quantities if needed for a larger batch.
2. Cover the batter and place it in the fridge to rest for at least 2 hours or overnight.
3. Preheat your oven to 200°C (fan) / 220°C / gas mark 7 / 425°F.
4. Add about 1 cm (⅜ inch) of beef tallow to each cavity of a muffin tin or oven-safe ramekin. Place the tin or ramekins in the oven and heat for 15–20 minutes, or until the tallow is just starting to smoke.
5. Remove the batter from the fridge and give it a quick stir to ensure it’s smooth and well-mixed.
6. Carefully remove the hot tin or ramekins from the oven. Pour the batter into the centre of each cavity, filling until the tallow almost reaches the top.
7. Return the tin or ramekins to the oven and bake for 20–30 minutes. Avoid opening the oven door during baking. The puddings should rise significantly, becoming golden and crisp.
8. Once baked, remove from the oven and carefully pour off any excess tallow from the centre of each pudding. Transfer the puddings to a wire rack to cool slightly before serving while hot.