3 tbsp. flour
1 egg
Pinch salt
1/4 c. milk and water

Place flour and egg in a mixing bowl and slowly add milk, water mix beating with an electric beater. When it is the consistency of thin cream and there are no lumps; set aside for 30 minutes. Heat oven to 425 degrees. Place oil or beef fat in muffin cups, enough to cover bottom, and heat until fat smokes.

Quickly pour about a tablespoon of mix in each cup. Put in oven until puddings are puffed up (about 10 minutes). Watch closely as ovens vary. They do not always puff up but when they do they are delicious. Best with roast beef.