Preheat your oven to 425°F (220°C). Add a small spoonful of oil or beef dripping to each muffin tin cup. Place the tin in the oven for about 10 minutes until the oil is smoking hot.
In a large bowl, whisk the eggs, milk, and salt until frothy. Add the flour and whisk until smooth. The consistency should be like heavy cream - pourable but not too thin.
Set the batter aside for at least 30 minutes at room temperature. (You can make it ahead and keep it in the fridge overnight - this is the best method.)
Carefully remove the hot tin from the oven. Working quickly, pour the batter into each cup - they should sizzle on contact - filling them about halfway.
Return the tin to the oven and bake for 20–25 minutes, until they’re puffed, golden, and crisp around the edges.
Serve immediately!~ Yorkshire puddings are best fresh from the oven - light, airy, and irresistible.
