WHisk the egg well, add a little of the milk and work in the flour gradually. Beat well with a fork or holed straining spoon (or any large spoon). Add the remaining milk gradually and either use at once or leave an hour or two until required. In a baking tin (about 8" square), heat some dripping in the oven until very hot (smoking). I also like to include some of the beef juice from the roasting tin. Pour in the batter and cook in a hot oven 425 deg F until well risen and golden brown.

Serve with onion gravy before the main coure, or as an accompaniment to roast beef.

Remarks:-

The pudding should be light, with crisp edges , melting in the mouth. Most Yorkshire people have their own favourite method, following family tradition, to ensure a light pudding. Don't be put off by the many complications suggested, such as:- making several hours before cooking; making with water only; mixing milk and water; whisk it thoroughly; never whisk it; beat with a fork; never beat with a fork etc. Etc. Etc..

There seems to be more mystique about making this simplest of all dishes than any other. The only real thing to avoid is making the batter too thick ~ do that, and you end up with something heavy and stodgy. Make the batter as thin as you would for pancakes (or a little thinner) and you won't go far wrong.