Classic Yorkshire Pudding

Combine eggs and salt in a bowl until they become well incorporated and have a light, airy texture. Mix until the eggs are fully beaten and there are no visible lumps; the batter should be thin and just coat the back of a spoon.

Transfer the mixture to a 4-cup measuring cup and refrigerate for at least 15 minutes to allow the flavors to meld together.

Preheat your oven to a high temperature of 400 degrees F (200 degrees C), ensuring it is hot before proceeding.

Grease each cup of a 12-cup nonstick muffin tin with 1 tablespoon of melted beef fat using your finger to coat the sides and tops evenly. Place the muffin tin on a baking sheet lined with parchment paper.

Heat the oven to 400 degrees F (200 degrees C) and bake on the middle rack for 10 to 15 minutes, or until the fat is hot enough to smoke.

Remove the muffin tin from the oven and fill each cup halfway full with the prepared batter mixture.

Bake the pudding in the preheated oven until it is golden brown and fully puffed, approximately 25 minutes more. Remove from the oven and immediately insert a toothpick into the center of each pudding to release any trapped steam. Serve hot, warm, or room-temperature.