225g plain flour
1 tsp salt
Sift flour and salt in to a large bowl and add the beaten eggs* and half the milk. Whisk until it resembles wallpaper paste (it needs to be very smooth) add the rest of the milk. Again, whisk to form the batter and let it rest for 30 minutes. This can be sped up by placing it in the fridge for 10 minutes.
Put a muffin tray with half a teaspoon of beef dripping in each hole in the oven at the highest possible temperature (normally 270 degrees), until you hear the oven click and reach temperature. Remove the muffin tray and pour in your batter (about half to three-quarters of the way up each hole). Place back in the oven and reduce the temperature immediately to 230 degrees. Bake for 20 mins.
*Tip: When you whisk the eggs do it softly and just until it resembles snot. Should only take a few seconds. The eggs forms the glue that make them rise and stay together.