My Cookery Page

Ingredients:

1 cup/250ml milk; 2 eggs; 1/2 tsp salt; 1 cup/250ml all-purpose flour; 1/4 cup/62.5ml) reserved drippings from roast or unsalted butter.

Method: 

Process milk, eggs and salt in blender for 15 seconds.   Add flour and process for 2 minutes.  Let batter stand in food processor at room temperature for 30 minutes to 1 hour.  Place drippings in 9-inch square baking tin.  Place in 450F or 230C over for 5 minutes. 

Process batter for another 10 sec and then pour into the hot drippings.  Do not stir.

Immediately return pan to over and bake for 20 minutes.  Reduce oven temperature to 350F or 180C.  Bake for 10 minutes until pudding is golden brown and puffed.  Cut into squares.  Makes about 6 to 8 servings.