Sift the flour and salt into a bowl. Make a well in the centre, crack in the eggs, and whisk gently, drawing the flour in as you go.
Once you have a smooth thick paste, add the milk a splash at a time, whisking until the batter is the consistency of single cream and lump-free.
Cover and rest in the fridge for at least an hour. Overnight is better; the gluten relaxes and the puddings rise higher.
Heat the oven to 230°C (210°C fan). Put a teaspoon of dripping in each well of a muffin tin and place it in the oven. Wait until the dripping is smoking. This is not negotiable.
Remove the tin carefully. Working fast, pour the batter into each well to about two-thirds full. It should hiss and bubble the moment it hits the fat.
Return to the oven immediately and bake for 20 to 25 minutes. Do not open the door for the first 20 minutes.
The puddings should rise like cathedrals, with crisp dark golden edges and a soft hollow centre. Serve straight from the oven.
Notes
Beef dripping is sold in tubs in most British supermarkets, or render your own from beef trim. Sunflower oil will not give the same lift. The same batter makes Toad in the Hole.