Put the flour and salt into a basin. Make a well in the centre and drop in the eggs. gradually stir in the flour with a fork, mixing with the eggs and making a smooth paste. Add the milk gradually, making sure there are no lumps, then beat until the mixture is a smooth runny cream, and the top is full of air bubbles. Heat some dripping, with some of the meat juice, until it is smoking hot, then pour in the batter. Bake in a very hot oven, about 425ºF (Mark 7) until well risen and golden. Don't open the oven door for at least 20 minutes.

It is ideal with a roast dinner or even with a little jam on top as a snack.