Yorkshire Pudding

Weigh the eggs to get as close as possible to 200 grams. Use a scale for accuracy. If you don't have a scale, use approximately 4 large eggs.

Add a pinch of salt to the eggs before mixing to avoid forgetting it later.

Measure out 200 grams (or milliliters) of milk. If your egg weight is slightly different (e.g., 195 grams), adjust the milk to match the egg weight.

Measure out 200 grams of all-purpose flour. Ensure the weight matches the eggs and milk for consistency.

Crack the eggs into a bowl and whisk them to break them up and incorporate a little air.

Add a small amount of milk to the eggs and mix well.

Sift the all-purpose flour into the egg and milk mixture using a sifter or strainer to avoid lumps. If you don't have a sifter, just add the flour directly and mix carefully.

Mix the batter well to ensure there are no lumps. Add more milk gradually, mixing thoroughly each time.

Add the remaining milk and mix until the batter is smooth and well combined.

Check the consistency of the batter. It should be thick enough to coat the back of a spoon. If it's too thick, add about 1 tablespoon of water to loosen it slightly, then mix well.

Transfer the batter to a pouring cup or jug for easier pouring later. Cover the batter.

Refrigerate the batter for at least 2-3 hours, ideally overnight, to allow it to rest. If refrigerated overnight, remove it from the fridge 1-2 hours before baking to bring it to room temperature.

Preheat the oven to 400°F (200°C).

Place 1 teaspoon (about 5 grams) of beef tallow into each cup of a popover or muffin tin. If you don't have a popover tin, a regular muffin tin will work.

Place the tin with the beef tallow in the preheated oven for 10-15 minutes, or until the tallow reaches 400°F and becomes very liquid.

Carefully remove the hot tin from the oven. Place a towel under the tin to avoid accidentally touching the hot surface.

Quickly stir the batter one last time to ensure it's well mixed and pourable.

Pour the batter into the middle of each cup, filling them halfway. Avoid pouring on the sides to ensure even rising. Use a spoon to catch any drips.

Immediately place the tin back into the oven. Do not delay, as the heat is crucial for the puddings to rise.

Bake for 25-30 minutes, or until the Yorkshire puddings are golden brown and have risen beautifully. Do not open the oven door during baking to avoid deflating them.

Remove the puddings from the oven. Let them cool slightly for a minute or two before handling, as they will be very hot.