Ingredients
Goose fat, beef dripping or sunflower oil 
3 eggs  
150g plain flour mixed with ¼ tsp salt 
225ml semi-skimmed milk 

Equipment
12 hole muffin tray

Method
Preheat the oven to 220c.  

Spoon a tsp of goose fat into each hole of the tray.  When the oven is hot put the tray into the oven for 15–20 minutes so that the fat gets really hot. 

Put the eggs into a large jug and beat with a balloon whisk. Gradually add the flour a spoonful at a time thoroughly whisking as you go, this will be very thick and stiff at this point but that is fine. Add the milk slowly, thoroughly whisking as you go.

Once the fat is searingly hot add the batter to each hole three quarters full.  Bake for around 20-25 minutes until risen and golden.   

I cook these once the meat has been taken out of the oven and is resting.  Try not to open the oven while they are cooking as you don’t want them to deflate.

These freeze well and can be reheated in 5 minutes.