"Sarah" > wrote in message
. uk...
> The trick is to make sure your pudding tins and fat (either lard or
> vegetable oil) are really hot, then pour batter into tins and return to
> oven as soon as possible.
> I use the following recipe:
> 1 cup of plain flour
> pinch of salt and white pepper
> 2 eggs
> 1/2 pint of milk

I used a bit too much flour this time I think. The resulting puds were very
dense and dry. Cooked at 220 degrees for about 30 mins and came out fine (I
used olive oil as there was bugger all dripping from the joint).

When I was making up the mix, it was quite thick. 20 mins later when I went
to put it in the oven, it had gone quite cement like unfortunately!




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