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1. Sieve the flour and salt into a basin and make a well in the center.
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2. Drop in the egg and half the milk, and then mix in the flour a little at a time, using a wooden spoon and keeping the mixture smooth, until a thick creamy consistency is obtained.
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3. Beat for 5-10 minutes, till the mixture is full of bubbles, and then stir in the rest of the milk.
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4. Either use at once or cover and allow to stand until required.
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5. Heat a little dripping in a baking tin or individual deep patty tins; when it is smoking hot, pour in the batter.
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6. Bake near the top of a moderately hot oven (425°F), allowing about 40 minutes for a large pudding, 25 minutes for small ones.
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7. Alternatively, bake the meat on a trivet over the pudding, so that it absorbs the meat juices.
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