In a large bowl, crack the eggs and whisk them until smooth. Add the flour and a good pinch of salt and pepper, then gradually whisk in the milk until you have a smooth, lump-free batter. Let this rest for at least 30 minutes (or even overnight in the fridge – it'll be even better!).
Preheat your oven to 225°C/425°F/gas mark 7. Pour the oil or dripping into a large roasting tin (roughly 25cm x 30cm) and place it in the oven for about 10 minutes until the fat is smoking hot – this is crucial!
Carefully remove the tin from the oven (it'll be seriously hot!) and quickly pour in your batter. It should sizzle immediately – that's what you want to hear!
Put the tin back in the oven immediately and cook for 20-25 minutes without opening the door (I know it's tempting, but resist!). You're looking for a beautiful golden puff with crispy edges.
Once it's gloriously risen and golden, remove from the oven, cut into squares, and serve immediately with plenty of gravy. Enjoy those oohs and ahhs from your family!
