Ingredients:

  • 1 cup (140 g) Plain (All-Purpose) Flour, sifted
  • 3 large Eggs (room temperature)
  • 7 fl oz (200 ml) Whole Milk (room temperature)
  • ½ tsp Salt
  • Pinch of Black Pepper (optional)
  • 3 Tbsp (50 g) Beef Dripping (or high-smoke-point oil)

Instructions:

  1. Sift the flour, salt, and pepper (if using) into a large mixing bowl. Creating a light, aerated mixture is key.
  2. In a separate jug, lightly whisk the room-temperature eggs and milk together until just combined.
  3. Gradually pour the wet mixture into the centre of the sifted flour, whisking constantly until the batter is smooth, thin, and lump-free, resembling thin cream.
  4. Cover the bowl and place it in the refrigerator to chill and rest for a minimum of 30 minutes. A longer rest is recommended.
  5. Preheat your oven to a scorching 450°F (230°C). Accuracy and high heat are vital.
  6. Place a generous pea-sized amount of beef dripping into the bottom of each hole of a 12-hole metal muffin tin. Place the entire tin onto the top shelf of the oven.
  7. Allow the tin and fat to heat for 5–10 minutes until the fat is aggressively sizzling and just beginning to smoke lightly. This step is non-negotiable for a good rise.
  8. Working quickly and carefully, remove the searing hot tin from the oven. Pour the chilled batter immediately and evenly into each hot hole, filling them about halfway.
  9. Immediately return the tin to the top shelf of the oven. Bake for 20 minutes. Crucially: DO NOT open the oven door during this time to prevent collapse.
  10. After 20 minutes, check for doneness. They should be dramatically risen and crisp. If needed, bake for another 3–5 minutes at a slightly reduced temperature.
  11. Remove the puddings from the tin and serve immediately alongside roast beef and rich gravy.