4 oz. flour
1 egg
1/2 pt. milk
1/4 tsp. salt
Roast dripping (2 tbsp.)

Flour and salt in bowl, make a hole in the center. Drop in egg and stir in half of milk. Stir until smooth, then beat well until top is covered with air bubbles. Stir in remainder of milk. Have 2 tablespoons of roast dripping in roasting tin. Pour in batter. Bake in a hot oven for 30-40 minutes at 425 degrees. When brown, well risen and crisp, cut in portions.