Step 1

Place the flour and a little salt and freshly ground black pepper into a bowl. Add the eggs, mixing in with a whisk, then gradually pour in the milk, mixing slowly to prevent lumps forming.

Step 2

Cover the bowl with clingfilm and chill in the fridge overnight.

Step 3

Preheat the oven to 220C/425F/Gas

Step 4

Put a little of the dripping in the holes of three non-stick Yorkshire pudding tins. Place the tins in the oven until smoking hot.

Step 5

Remove from the oven and quickly fill the moulds with the batter. Return to the oven and cook for 20-25 minutes.

Step 6

Turn the oven down to 190C/375F/Gas 5 and cook for a further 10 minutes to set the bottom of the puddings.

Step 7

Remove from the oven and serve.