Preheat (oven temp around 425 F) a baking tin (about 8") square with about 2-3 oz of dripping or lard (not oil) until smoking - this is important!

Whisk egg well, add a little milk and work in the flour gradually. Beat well with a balloon whisk (or similar).

Add the remaining milk and either use at once or leave until required. Pour batter into hot fat and cook until well-risen and golden brown (around 20 minutes).