Batter puddings

In early kitchens with open fires, large dripping pans were used to catch the fat dripping from a rotating spit of meat. This was so the dripping could be used to baste the meat, or kept in store to use for other cooking. One side of the pan usually had a spout to pour the dripping into another receptacle. ‘Dripping’, ‘fired’ or ‘batter’ puddings were made by placing batter in a ‘toss-pan’, which was then placed under the spit where the dripping pan would usually sit. Often, these dripping puddings would be made out of a pancake batter, but some puddings were also made with potatoes.