Preheat the Oven

Preheat your oven to 425°F (220°C). Place a small amount of oil, drippings, or lard (about ½ teaspoon per cavity) into each section of a muffin tin. Place the tin in the oven to heat while you prepare the batter.

Make the Batter

In a mixing bowl, whisk together the eggs, milk, and salt until well combined. Gradually add the flour, whisking until the batter is smooth and free of lumps. Let the batter rest for 10-15 minutes.

Heat the Pan

Once the oven and the oil in the muffin tin are hot, carefully remove the tin from the oven. The oil should be shimmering or slightly smoking.

Fill the Tin

Quickly ladle or pour the batter into each cavity of the hot tin, filling each about ⅔ full. Work swiftly to retain the heat in the pan.

Bake the Puddings

Return the tin to the oven and bake for 20-25 minutes, or until the puddings are puffed and golden brown. Avoid opening the oven during baking to ensure they rise properly.

Serve Immediately

Remove the puddings from the tin and serve immediately while hot and crisp.