1/3 cup plus 4 tablespoons of beef roast drippings
2 cups milk
2 cups flour
1 teaspoon salt
Preheat the oven to 375 degrees F. Grease 10 cups of the muffin tin with a teaspoon of the dripping fat. In a mixing bowl, whisk the eggs until frothy. Whisk in the milk and remaining drippings. In a mixing bowl, combine the flour and salt together. Whisk the egg mixture into the flour mixture and mix well. Pour the batter into the prepared muffin cups. Bake the pudding for about 50 minutes, undisturbed. Remove from the oven and serve hot.