Place the flour and salt into a mixing bowl. Crack in the eggs and slowly whisk in the milk. Continue whisking until the batter becomes completely smooth without any lumps.

Cover the bowl and let the batter rest for at least thirty minutes at room temperature. Resting helps the flour absorb the liquid and creates lighter Yorkshire puddings.

Preheat the oven to 425°F (220°C). Add about one teaspoon of beef drippings or oil to each muffin cup. Place the pan in the oven until the fat becomes very hot.

Carefully remove the hot muffin tin from the oven. Quickly pour the batter into each cup until about halfway full. Work carefully because the hot fat may sizzle.

Return the pan to the oven immediately. Bake for about twenty to twenty-five minutes. Never open the oven door while baking because the puddings may collapse.

As they bake, the batter rises into tall, golden puddings with crisp edges. The centers stay light and airy while the outside becomes beautifully browned.

Check that the puddings are deep golden brown before removing them from the oven. If needed, bake for another two or three minutes for extra crispiness.

Transfer the Yorkshire puddings to a serving plate. Serve them hot with roast beef, chicken, vegetables and rich homemade gravy for the best experience.