Traditional Yorkshire Pudding

1 . Stage

Whisk eggs and salt together in a bowl until light and frothy. Whisk in flour and milk until smooth and lump-free; batter will be thin and barely coat the back of a spoon.

2 . Stage

Transfer batter to a 4-cup measuring cup and chill in the refrigerator, at least 15 minutes.

3 . Stage

Preheat oven to 400 degrees F (200 degrees C).

4 . Stage

Fill each cup of a 12-cup nonstick muffin tin with 1 tablespoon melted beef fat; use your finger to grease the sides and tops of the cups. Place the muffin tin on a baking sheet.

5 . Stage

Heat in the preheated oven on the middle rack until fat is smoking hot, 10 to 15 minutes.

6 . Stage

Remove from the oven and fill each muffin cup halfway full with batter.

7 . Stage

Bake pudding in the preheated oven until browned and fully puffed, about 25 minutes more. Remove from the oven and immediately poke a hole in the center of each to release steam. Serve hot, warm, or room-temperature.