Preheat your oven to 425°F (220°C) and prepare a 4-hole large Yorkshire pudding tin or a large muffin tin.

Divide the vegetable oil or beef dripping evenly among the cups of the tin, ensuring the bottom is generously covered.

Place the tin into the hot oven for 10 to 15 minutes until the fat is smoking hot; this step is critical for a high rise.

While the oil heats, whisk the eggs, milk, flour, and salt together in a bowl or jug until the batter is completely smooth and bubbly.

Carefully remove the hot tin from the oven and immediately pour the batter into the sizzling oil, filling each cup about halfway to three-quarters full.

Return the tin to the oven immediately and bake for 20 to 25 minutes until the puddings are puffed high and deep golden brown.

Do not open the oven door during the baking process, or the puddings may collapse.

Remove from the oven and serve immediately alongside roast beef and plenty of gravy.