1 3/4 cups flour
3/4 teaspoon salt
1 1/2 cups milk
3 eggs, room temperature
3/4 cup beef fat rendered from roast
Preheat oven to 500°F.
2In a mixing bowl combine flour, salt, and milk. Blend with a wire whisk.
3Add eggs and blend well. Scrape sides and bottom of bowl with a rubber spatula and continue to whip until batter is smooth.
4Let batter sit at room temperature for an hour.
5Preheat large muffin tins or 3/4 cup glass baking cups in oven with 1 1/2 tablespoon of beef fat in each tin or cup.
6Pour approximately 1/3 cup of batter into each cup.
7Bake in 500°F oven for approxiimately 20 to 25 minutes until puddings rise well above level of tins or cups and begin to brown on tops and edges. Reduce heat to 350°F and bake an additional 10 to 15 minutes.