18th century
Dripping Pudding
For those eager to try a dripping pudding made under the dripping of the meat, this is a method in the oven. It is not quite like the original, which was prepared under a dripping, spit-roasting joint of meat in front of the radiant heat of the fireplace, but the flavour comes close.
The batter recipe stays the same, you just need a piece of rib eye on the bone, or if you are lucky enough to have a proper joint of beef, that would work very well too.
The pudding serves 4–6 people
1 piece of rib eye on the bone, fat not trimmed
110 g (3¾ oz/¾ cup) plain (all-purpose) flour
a pinch of salt
280 ml (9¾ fl oz) milk
3 eggs
Preheat the oven to 50°C (120°F). Put the meat into a tray just large enough to hold it and roast in the middle of the oven for 50 minutes.
After 50 minutes, remove the tray of meat and turn the oven up to 220–250°C (425–500°F).
While the oven temperature rises, proceed by creating the batter as you would for a pancake batter, adding the flour and pinch of salt to the milk and eggs, making sure there are no lumps. I find that the pudding improves if you leave the batter to rest for 30 minutes or so before cooking.
Prepare the oven by putting a large baking dish on the bottom: make sure it is large enough so you can place the pan or tray for the batter inside it.
When the oven is ready, transfer the meat to the rack above the baking dish, put the pan for the batter underneath and wait – looking through the oven window if you like – until the fat starts dripping down into the pan.
When you have a little fat in the pan or tray, take it out of the oven, carefully. Pour in the batter and return it to the tray under the meat, until the meat is done to your liking.
If you happen to have a fireplace with a spit, you can proceed by placing the dripping pudding under the meat when it is nearly done. The fat and juices need to run clear before you place it under the meat, and you want them roughly to be ready at the same time.
Serve with the meat. This is very rich.