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Serves: 12 as a side
Prep time: 20 min
Cook time: 40 min

Ingredients
1 cup flour
1 cup milk
1 cup eggs
pinch salt
300g beef tallow

Method
1. Mix together the flour, milk and eggs in a bowl until it's well combined.
2. Rest the batter in the fridge for at least 2 hour or overnight.
3. Place a muffin tin on a tray into a 210c (410f) oven and fill 1/3 of each cup with the tallow/fat.
4. Place back in the oven for 10-15 min until the fat just starts to smoke, carefully remove the tray from the oven and onto the bench.
5. Pour the batter into the centre of each muffin cup until it’s full then carefully place the tray back into the oven.
6. Bake for 20-25 min or until puffed up and golden brown.
7. Remove the tray from the oven carefully as sometimes the fat pools in the centre.
8. Serve with lashing of gravy with your next Sunday roast.