Beat the fat and sugar until creamy and white. Whisk the egg and add gradually; beat well between each addition. Sift together the flour, salt and baking-powder. Gently stir flour, etc., into creamed fat; add milk or water to make a soft dropping consistency (water is considered best). Half-fill greased bun tins with the mixture and bake in a fairly hot to moderate oven (375°–350° F., Gas5–4).