Beef Dripping Yorkshire Pudding

Method

1. Preheat the oven to 220°C (425°F) and place a 6-cup muffin tin inside to heat for at least 5 minutes.
2. Whisk together the almond flour, eggs, and salt in a bowl until a smooth, lump-free batter forms.
3. Carefully remove the hot muffin tin from the oven and divide the beef tallow evenly among the cups, ensuring each cup is well coated with the fat.
4. Return the tin to the oven for 2 minutes until the beef tallow is smoking hot.
5. Working quickly, pour the batter evenly into each cup, filling them no more than halfway to allow room for rising.
6. Return the tin immediately to the oven and bake for 5 minutes, without opening the oven door, until the puddings are puffed and golden at the edges.
7. Serve the Yorkshire puddings immediately while they retain their rise and crisp exterior.