Whisk the eggs, whole milk, salt, garlic powder, and chopped fresh herbs in a large mixing bowl until the mixture is completely smooth and slightly frothy.

Gently sift the all-purpose flour into the wet mixture, whisking constantly until just combined with no large lumps remaining, then transfer to a measuring jug for easy pouring.

Let the batter rest at room temperature for at least 30 minutes to allow the gluten to relax, which ensures a lighter and taller rise.

Preheat your oven to 425°F (220°C) and divide the beef drippings or vegetable oil evenly among the 12 cups of a standard muffin tin.

Place the muffin tin in the preheated oven for 10 minutes until the oil is smoking hot, which is the key to achieving the signature hollow center.

Carefully slide the hot tin out of the oven and quickly pour the rested batter evenly into the sizzling cups, filling each one about halfway.

Immediately return the tin to the oven and bake for 20 to 25 minutes without opening the oven door, until the puddings are dramatically risen, deep golden brown, and crisp to the touch.

Remove from the oven and serve immediately while hot and airy, paired with a rich gravy or roasted meats.