Can’t have roast beef without it. Actually we’ve been known to make it to have with roast chicken, too! Don’t forget the gravy…
Have all ingredients at room temperature.
Stir into a bowl:
7/8 cup all purpose flour (that’s 3/4 cup plus 2 Tablespoons)
1/2 teaspoon salt
Make a well in the centre, into which pour:
1/2 cup milk
1/2 cup water
Stir in the liquid. Beat until fluffy
and add:
2 eggs
Continue to beat until large bubbles rise to the surface. Let stand covered and refrigerated at least one hour and after bringing it back to room temperature beat again.
Preheat oven to 400F.
Have ready a HOT muffin tin (or ovenproof 9″ x 13″ pan) containing hot drippings or hot melted butter (you can preheat it in the oven for a few minutes before you’re ready to bake the pudding). Pour in batter. It should be about 1/2″ high. Bake the pudding for 20 minutes. Reduce the heat to 350F and bake about 10 to 15 minutes longer. Serve at once.
