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In the days when meat was spit roasted, a large batter pudding was cooked under the meat to catch all the meaty juices. The pudding was sometimes served before the meat, to decrease appetites, or after with preserves as a sweet pudding. If serving with roast beef, have the batter ready and cook the pudding while the meat is resting.
40g beef dripping or lard, or 4 tbsp vegetable oil
250g plain flour
1 tsp salt
1⁄2 tsp baking powder
4 medium eggs, beaten
1. Preheat the oven to 220°C, gas mark 7.
2. Dot the dripping, lard or the vegetable oil into a 32x24cm roasting tin (or similar sized tin) and put in the oven for 10 minutes to get the fat really hot. (This is essential for achieving a well risen, crisp pudding).
3. Put the flour, salt and baking powder in a bowl and make a well in the centre. Add the eggs and a little of the milk. Whisk the liquid, gradually incorporating the flour until smooth. Pour in the remaining milk and the water and whisk until smooth. Use straight away or leave to stand until you’re ready to cook it.
4. Pour the batter into the tin. It should sizzle around the edges. Bake for 30 minutes until risen and deep golden. Avoid opening the oven door until you’re checking to see whether it’s cooked.
Typical values per serving:
This recipe was first published in March 2016.