Ingredients

How to make it

  • Preheat oven to 350F/170C/Gas Mark4 (unless you are already cooking a roast beef).
  • In a medium mixing bowl, sift flour and salt together.
  • Make a well in the center of the flour.
  • Break egg into the well.
  • Add a little milk and beat with a fork, gradually adding more milk and drawing the flour from the sides.
  • Beat well, making sure there are no lumps.
  • Let the bowl set, covered, for one hour while your roast is cooking.
  • About 25 minutes before the roast is done put some of the juice/fat from the roast into 6 cups of a muffin tin, making sure the fat is hot and sizzling.
  • Fill each cup 3/4 full.
  • Place in the oven on the bottom rack under the roast.
  • Bake for 25 minutes or until the puddings are golden.
  • Serve warm with meat.
  • You can bake these separately but make sure you put sizzling oil in the muffin cups before filling and placing them in a preheated oven.

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