Sift the flour and salt into a bowl.

Make a well in the center.

Add the egg and a little milk to the well.

Beat well to combine.

Gradually mix in the flour, adding milk until the batter is smooth and the consistency of thick cream.

Let the mixture stand for approximately 30 minutes.

Place a teaspoon of beef dripping in small tin(s) or a baking dish.

Heat the tin(s) in the oven at 220 Celsius/ 325 Fahrenheit for 5 minutes until the fat is smoking hot.

Remove the tin(s) from the oven.

Pour the batter into the hot tin(s).

Put back into the oven.

Bake until well-risen, puffy, and golden brown (small ones take 10 to 15 minutes, large ones 40 to 45 minutes if cooked in one tin).

Serve 1 or 2 puddings along with meat, vegetables, and gravy.