Adapted from Great British Cooking by Jane Garmey
3/4 cup flour
1/2 tsp salt
3/4 cup milk
1 Tbsp water
Beef drippings (about 1/4 cup)
Sift the flour and salt into a mixing bowl. Make a well in the center and add milk and water gradually, beating with a wooden spoon. In a separate bowl, beat the eggs until fluffy. Add them to the flour mixture. Beat until bubbles rise to the surface. Pour the batter into a pitcher and refrigerate for 1/2 hour.
Preheat oven to 450ºF. Reheat the meat juices until bubbling in the roasting pan.
Reheat the batter and pour it quickly into the still-hot cooking pan. Bake it in the oven for 10 minutes at 450ºF. Reduce the heat to 350ºF and cook it for 15 minutes. (Do not open the oven door while it is cooking; the pudding will fall.) Serve immediately from the pan in which it has been cooked.
Makes 6 servings
Allergy Warning: Contains milk and eggs and wheat