For one large pudding, mix 100g sifted plain flour, an egg, a large pinch of salt, and 125ml each of milk and water. A little dripping from your beef joint helps the consistency. Whisk to a batter. Heat your pudding-tin with dripping or lard in the oven before putting it on direct heat and adding the batter. Put it straight in the hot (220 – 230C) oven, and leave to rise for about 30 minutes. Time this well, the pudding goes soggy if forced to wait once out of the oven.
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