Preheat the oven to 220°C.

Place 4 tiny knobs of lard into a four hole Yorkshire Pudding tin.

Place tin in the oven for about 15 minutes until lard is smoking hot.

Sift flour and salt into a bowl and make a well in the centre and add the eggs.

Whisk the eggs and slowly combine the flour from the side.

Once combined gradually whisk in the milk.

Transfer batter to a jug for ease of pouring.

With the oven shelf pulled out slightly, quickly fill the Yorkshire Pudding tray holes 3/4 full and push shelf back into oven.

Bake for 10 – 15 minutes until golden brown, do not open the oven door at any point before or they will collapse!

Once out of the oven top with a generous scoop of vanilla ice cream and a drizzle of golden syrup.