18^th Century: Dripping Pudding

For those eager to try a dripping pudding made under the dripping of the meat, this is a method in the oven. It is not quite like the original, which was prepared under a dripping, spit-roasting joint of meat in front of the radiant heat of the fireplace, but the flavour comes close.

The batter recipe stays the same, you just need a piece of rib eye on the bone, or if you are lucky enough to have a proper joint of beef, that would work very well too.