Preheat your oven to 425°F (220°C). Place a 12-cup muffin tin or a 9x13-inch pan inside so it’s screaming hot—this is non-negotiable for that dramatic rise.

In a medium bowl, whisk flour and salt until combined. Ensure there are no lumps; a quick sift or vigorous whisk helps.

Crack eggs into a separate bowl, beat gently, then pour into the flour mix. Stir until the mixture resembles coarse crumbs—don’t panic if it looks dry at first.

Gradually pour in the milk, whisking steadily to form a smooth, thin batter. It should coat the back of a spoon and flow like cream.

Let the batter rest for 15 minutes at room temperature. This pause lets gluten relax and air bubbles form—key for a light, fluffy crumb.

Carefully remove the hot tin from the oven. Add about 1 teaspoon of fat into each cup (you’ll hear it sizzle—music to a cook’s ears!).

Immediately pour batter into each cup, filling about halfway. Work quickly so the fat stays scorching hot.

Slide the tin back into the oven and bake for 20–25 minutes—no peeking! When tops are deep golden brown and puffed high, turn off the oven and let the puddings rest inside for 1–2 minutes.

Serve at once, straight from the tin, alongside gravy or jam-packed with fresh herbs.