One egg, a pinch of salt, milk, 4 tablespoonfuls flour.

Beat the egg and salt with a fork for a few minutes. Add to this 4 tablespoonfuls of milk and the flour; beat (with a spoon) very well, while in a batter, for 10 minutes. Then add the milk till it attains almost the consistency of cream. Take care to have the dripping hot in the pudding tin. Pour the batter into the tin to the thickness of about a quarter of an inch, then bake under the roasting joint. The above will make a pudding of moderate size, perhaps one dozen squares. The great secret of a pudding being light is to mix it 2 hours before cooking it.