|Plain flour||4 Ounce|
|Cooking fat||1 Ounce|
|Syrup/Jam / butter and sugar||1⁄4 Cup (4 tbs) (For Serving)|
1.Preheat oven to Regulo 7 or 425°F.
2. PREPARE BATTER: In a wide bowl, sift flour and salt. Make a dent in the middle of the flour. Break open an egg into that dent. With the help of a wooden spoon, stir the egg and draw in the flour from around the side. Gradually pour in just enough milk to blend all the flour and form a thick paste. Blend very well to remove all lumps to make a smooth mixture. Add in the remaining milk gradually and stir. Whisk the batter well for about 5 minutes or until small air bubbles appear all over the surface.
3. Take a baking tin, approximately 7 x 7 inches and put in the fat. Keep it a third of the way down the oven, and heat until the fat is at hazing point.
4. Transfer in the batter onto hot fat in the tin. Bake for 30 to 40 minutes, until well risen, golden and firm to touch.
5. Keep the pudding on a heated dish and serve with syrup, jam, or butter and sugar, by the side.