Serves 4
4 oz (100g) plain flour
1/4 level teaspoon salt
1 egg
8 fl oz (225ml) milk
I oz (25g) beef dripping or white cooking fat
Sift the flour and salt into a mixing bowl and make a well in the centre. Add enough water to the milk to make 1/2 pint (300ml). Crack the egg into the well and add one-third of the liquid. Gradually draw the flour into the liquid by stirring all the time with a wooden spoon until all the flour has been incorporated, then beat well to make a smooth batter. Add the remaining liquid and beat again to aerate the batter. Leave to stand for 20 minutes.
Put the dripping or cooking fat into a medium-sized baking tin or roasting tin 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 quickly pour into the tin to a depth of a little less than 1/2 inch (1cm). Then bake for 40 minutes, or until well risen, crisp and golden with a creamy layer inside.