Yorkshire Ploughboy

4 oz. flour

½ teaspoon salt

1 large egg

10 fl. oz. milk

1 tablespoon beef dripping or bacon fat

Sift the flour and salt into a large mixing bowl. Make a well in the centre, break in the egg and pour in half the milk. Using a wooden spoon, gradually draw the flour into the liquid a little at a time. When all the flour has been incorporated, beat the batter until it is smooth.

Using a wire whisk or rotary beater, beat the batter for 5 to 10 minutes or until it is full of bubbles. Add the rest of the milk and stir well to blend. Cover the bowl and set the batter aside for 30 minutes.

Preheat the oven to hot 425 °F (Gas Mark 7, 220X).

Heat the dripping or bacon fat in a flameproof baking tin or individual patty tins set over moderately high heat. When it is hot, remove the tin or tins from the heat and pour in the batter. Place the tin or tins in the upper part of the oven and bake for 50 minutes to 1 hour for a large pudding or for 30 minutes for small ones or until the mixture has risen and is golden brown.

Remove the tin or tins from the oven, arrange the pudding around the meat and serve at once.

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