Ah - it is one of those recipes which sort of grew. I use a goblet blender. Put in a mug of water (half a UK pint) , about three large tablespoons of extra thick cream, blend to mix, two heaped up half cup US measures of bread flour, blend thoroughly after each one scrape the sides of the blender or jug to ensure all the flour is incorporated. Add three large eggs, blend for just long enough to mix in.
Leave the mixture to mature and put about a teaspoon full of beef dripping in each cup of a 12 section tray. Put in the oven at the highest temperature possible, and when the thermostat shows it has reached that temperature look at the batter mixture and if it is rather thick then add a little more water, but it should be like thick cream, not milk. If it looks thin sprinkle on a few teaspoons of flour and mix briefly. Zap it with a couple of short bursts and pour it into a jug and back again a couple of times then scrape out the goblet - that incorporates more air. Turn off the oven, open the door carefully, and wearing an oven glove pull out the pinging hot tray and pour in the batter sharing it equally around the 12 cups, slide it back into the oven, close the door gently and turn down the temperature to about 225 degrees C before turning it on again. Do not open the door for at least 20 minutes. When golden brown lift the puddings out of the cups, turn them over and leave them in the hot oven for a couple of minutes, with the oven turned off.
