Begin by cracking 4 large eggs into a spacious mixing bowl.

Measure out 1 cup of all-purpose flour and sift it into the bowl with the eggs to promote a lump-free texture.

Gradually pour in 1 cup of milk while continuously whisking to combine all the ingredients into a smooth, uniform batter.

Sprinkle a pinch of salt into the mixture for seasoning and give it one final stir.

Allow the batter to stand for at least 30 minutes. This resting period lets the flour fully absorb the liquid, resulting in a better rise and fluffier puddings.

Preheat your oven to a high temperature of 425°F (220°C) to ensure a quick and substantial rise.

Distribute approximately 1/2 cup of beef drippings (or your chosen fat) evenly among the wells of a 12-hole muffin tin. Aim for about a teaspoon or so in each section.

Place the muffin tin in the oven for around 10-15 minutes. You're aiming for the fat to become extremely hot and start smoking, which is crucial for the immediate rise of the batter once poured in.

Carefully remove the hot tin from the oven, working quickly to maintain the temperature.

Pour the rested batter evenly into the hot, greased wells. The batter should sizzle as it hits the fat, a sign that your tin is at the perfect temperature.

Return the tin to the oven promptly and bake for 20-25 minutes. Resist the temptation to open the oven door during this time, as the draft can cause the puddings to deflate.

Once the puddings have risen and taken on a golden-brown hue, remove them from the oven.