•175 (6oz) plain flour
•2 medium eggs, beaten
•300 (1/2 pint) milk
•Beef fat from the roasting tin, spooned off and reserved
Sieve the flour into a mixing bowl. Add a pinch of salt and make a well in the centre then pour in the beaten egg, milk and 75ml (3fl oz) cold water. Gradually stir together with a wooden spoon to make a thick, smooth batter that coats the back of the spoon, them cover and chill for 30min.
2 When the beef is resting, increase the oven temperature to 220ºC (200ºC fan) mark 7. Put 1tsp beef fat into each hole of a six-hole large muffin tin and heat in the oven for 5min.
3
Pour the batter evenly into the holes and cook the puddings for 20-25min until golden and well risen.
Make sure the fat is very very hot, smoking hot in fact. Once the batter is poured in pop it in the oven and do not open the door again until the time is up