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Ingredients
- 2 c. flour
- 1/2 tsp. salt
- 3 eggs, beaten
- 2 c. milk
- 4 Tbsp. beef drippings
Method
- Sift the flour and salt together; add the beaten eggs, then the milk.
- Beat two minutes with eggbeater and pour into hot baking pan, 9 x 12-inches, with the beef drippings from the roast beef. Have the drippings bubbling hot before pouring in the pudding. Bake in 450° hot oven for 30 minutes, then reduce heat to 350° for 15 minutes.
- Cut in squares and serve immediately.
- Serves 6. Serve with roast beef.
