Required: One egg.

Four ounces of flour. Half a pint of milk.

A few grains of salt. Half a pound of apples. One ounce of dripping.

Mix the flour and salt in a basin. Make a well in the centre; break the egg into a cup to see that it is good, then put it into the well in the flour. On to it pour about a tablespoonful of milk. Stir the egg and milk round with a wooden spoon, working in the flour that surrounds the liquid gradually. As soon as the egg and milk are as thick as good cream, add more milk and proceed as before until all the flour is worked in smoothly and about half the milk. Then beat the batter with a wooden spoon until the surface is covered with bubbles. This beating introduces air into the batter, which expands with heat, and raises and lightens the flour. When it is beaten sufficiently, add the rest of the milk, and stir it in. Do not beat it after adding the rest of the milk. If possible, let the batter stand an hour before cooking it.

Peel and core the apples, then cut them into fairly thick wedges. Put the dripping in a Yorkshire pudding-tin or pie-dish; make it very hot, and brush it all over the tin.

Arrange the pieces of apple in it, pour the batter over, and bake in a quick oven for about half an hour. Sprinkle the top with castor sugar, and serve either whole or cut in squares.