Method
Use any size cup, but measure each ingredient with the same cup. Preheat an oven to 200°C/Gas 6. Sift the flour and salt into a large bowl. Beat the eggs into the milk. Add to the flour and salt. Beat until all lumps have disappeared. Allow to stand for half an hour. Take a pudding tin. Place a desert spoon of dripping in each compartment and place in the preheated oven until the dripping is very hot. You can use vegetable oil instead. Briskly whisk up the batter. Remove the pudding tin from the oven. Ladle a portion of batter into each individual section of the tin, filling to just bellow the top. Place back in the oven. Bake for 25 minutes, without opening the oven if possible. Serve immediately.