- 20g Beef dripping
- 3 large free-range eggs
- 200 g plain flour
- 200 ml milk
- 100 ml water
- freshly ground sea salt
Preheat the oven to 225°C/425°F/gas 9.
Get a pudding tin and grease each of the 12 compartments with the dripping.
Put the tray into the oven for 10 to 15 minutes until the fat gets really hot. (Blue haze)
then beat the eggs, flour, milk, water and a pinch of salt together in a bowl until light and smooth then pour into a jug and bob it in the fridge for about half an hour
Carefully remove the tray from the oven, then share out the batter evenly into the compartments.
Put the tray back in the oven to cook for 15 to 20 minutes, or until risen and golden.