| 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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