| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Meats |
|
Puddings |
4 |
Servings |
INGREDIENTS
| 4 |
oz |
Plain Flour |
| 1/4 |
ts |
Salt |
| 1 |
|
Egg |
| 1/2 |
pt |
Milk |
| 2 |
oz |
Lard or Beef Dripping |
INSTRUCTIONS
Mix flour and salt in basin make a hollow in the centure and drop in the
egg. Stir with a wooden spoon and add liquid gradually, until all the flour
is worked in. Beat well and add remaining liquid. Melt fat in a shallow
dripping tin or four small tins. Place in oven until haze appears. Pour the
batter into the large tin, or half fill small tins. Bake in hot oven (425/F
to 450/F, Gas 7 to 8) for about half an hour for a large pudding, 20
minutes for the small puddings.
To make a deferent pudding you could add choped onions to the batter or
mixed hurbs are good.
Posted to MM-Recipes Digest V4 #249 by "ray.watson"
<ray.watson@ukonline.co.uk> on Thu, 12 Sep 1996.
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