Yorkshire Pudding

Preheat oven to 500ºF. In a large mixing bowl combine flour, salt and milk. Add eggs and whip until the batter is smooth. Let batter sit at room temperature for one hour. Mix rendered beef fat with the beef stock and place 1 tablespoon in each of the cups in a muffin tin. Heat in the oven for 5 minutes. Remove from the oven and add 1/3 cup of batter into each cup. Bake for 15–20 minutes, or until pudding rises well above the level of the tins and begins to brown on the top and edges. Reduce heat to 350ºF and bake an additional 8–10 minutes. Serve immediately.