Another uniquely English dish and, yet again, one that can be prepared, cooked and eaten in a number of different ways depending upon where you live. This recipe came from Yorkshire and uses beef. It works just as well with lamb, pork, chicken or turkey. If you do not use beef then please make sure you half cook any meat before using it in this recipe.
This serves 4.

Method:
1. Heat the oven to 230ºC / 450'ºF / gas mark 8
2. Put the dripping into a deep sided baking tray until it just starts to smoke.
3. Take the baking tray out of the oven, Pour in about a quarter of the batter mixture and return to the oven until the mixture just starts to go solid. This will take about 10 minutes or so.
4. Whilst the batter is cooking rub the outside of the meat with black pepper then fry it until the outside is sealed. This will take about 10 minutes.
5. Remove the tray of partially cooked batter from the oven. Spread the sealed meat on top of the solid batter in the tray. The pour the remainder of the batter on top of the meat.
6. Return the tray to the centre of the oven and cook for 20 minutes.
7. After 20 minutes keep the tray in the oven, turn down the heat to 200'C / 400'F / gas mark 6, and cook for another 15 minutes. DO NOT open the oven door or the rising batter mixture might collapse.
8. Once cooked, take out of the oven and cut into 4 pieces.

There are many ways of serving and eating this. Most people eat it with rich gravy (try our Special Gravy). Usually there will be beer at the table - but I love to eat this with a really rough red wine. Mmmmmmm