Ingredients:

25g lard or cooking fat ( approx 1oz) ( you CAN use spray oil, yes really, just anything to coat the edges and bottom of the tin )
100g Plain flour ( approx 4oz )
pinch of salt
1 egg
1/2 pint milk ( or 1/4 pint milk and 1/4 pint water )

Directions:

1. Mix flour and salt. Make a well in the center of the flour, and slowly beat in the egg together with half the milk keeping the mixture smooth.

2. continue to beat well, gently adding the rest of the milk.

3. leave to stand for a while, beat again , and repeat.

3. drop the fat into a shallow tray ( about the size of a large book ) and heat in oven

( now the IMPORTANT bit, the fat MUST!!!! be smoking hot, else the pudding edges will not rise )

4. when the fat in the pan is smoking hot, pour in the batter and bake for 30-35 mins ( or until the pudding is risen at the edges and golden brown ) at 425F or gas mark 7, second shelf in oven. ( dont open the door too often )

to make individual puddings, use bun/muffin tins, half the mixture spread evenly between the tray and bake for 15-20 mins.

Notes:

Meant to be served as part of a Beef/Chicken + Veggy meal

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