1 egg
1/4 pt. water
1 oz. dripping
4 oz. flour
1/4 pt. milk
Pinch of salt

Sieve together the flour and salt into a basin; beat the egg. Make a well in the center of the flour and pour in the egg. Mix the milk and water. Add a little to the egg, mixing it in well. Add the rest of the milk and water, beat well and let the mixture stand for at least an hour. Make the dripping smoking-hot in a tin (or pyrex pie dish). Pour in the batter, and bake in a fairly hot oven for about 35 minutes.