Mrs Beeton's Old-Fashioned Yorkshire Pudding (Or Batter Pudding!)

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1. 1Step 1: Preheat the oven to 240°C / 220°C fan / 465°F / gas mark 9.
2. 2Step 2: Sieve the flour and salt into a mixing bowl, then stir with a fork and add enough milk to form a stiff smooth batter.
3. 3Step 3: Pour in the remainder of the milk and the lightly beaten eggs. The eggs only need to be beaten for a few seconds as they will act as a raising agent.
4. 4Step 4: Using a whisk, beat the mixture for a few minutes. Cover and set to one side. Allow the batter to sit for 30 minutes minimum, or up to 1 hour if you have time. The batter needs to be room temperature as it will help the pudding to rise immediately in the oven.
5. 5Step 5: When the batter has rested, put 2 teaspoons of beef dripping or lard into each tin. Place on a high shelf in the oven, but give enough space for the puddings to rise.
6. 6Step 6: Once the dripping or lard is smoking hot, remove from the oven and immediately pour in the batter. Return to the oven as quickly as possible.
7. 7Step 7: Bake for approximately 45 minutes to 1 hour until well-risen and golden brown.
8. 8Step 8: Serve as a delicious starter or as a main course with roast beef and gravy.