115g plain flour
1/2 teaspoon salt
Beef drippings (from previous roasts)
Whisk eggs, mix with flour salt and milk, into a smooth mixture, and set aside for half an hour to rest.
Meanwhile, warm the drippings till hot and liquid and share it between the 6 hole muffin pans. Put it in the oven to warm up a bit further (the pudding is made during the roast, so just in the tray above or below the roast, doesn't matter).
Pour the batter into the muffin tin.
Put back into oven and crank it to real hot like 200-220C - the last stage of the roasting when browning the meat will be the perfect timing to utilise oven.
And watch it rise!
Serve with roast.