Makes 8
2 oz (50g) plain flour
pinch of salt
1 small egg
2 tablespoons milk
3-4 tablespoons water
1/2 oz (15g) beef dripping or white cooking fat
Sift the flour and salt into a Mixing bowl. Beat together the egg and milk, then pour into the flour and whisk until smooth and creamy. Stir in the water and leave to stand for at least 20 minutes.
Generously grease 8 tartlet tins and place on the top shelf of an oven heated to 425°F (220°C) or Gas no. 7 for 5 minutes. When really hot, remove from the oven, stir the batter and pour into the hot tins. Bake for 15 minutes, or until well risen, crisp and golden. Give the tin a sharp tap to loosen the puddings and turn out.