Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Flour |
| ⅓ teaspoon | Salt |
| 1 cup | Milk |
| 2 \N | Eggs |
| ¼ cup | Roast beef drippings |
From: bmfogar@... (Ben Fogarty) Date: Mon, 20 Dec 1993 15:19:23 GMT Mix flour and salt. Gradually add milk beating until smooth. Add eggs one at a time. Chill mixture while roast is cooking. When roast is nearly done, pour drippings from pan into casserole dish. Add chilled mixture. Bake at 425 f for 25 to 30 minutes until the pudding rises up like a souffle and the edges brown.
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