Batter of eggs, dripping, sugar, cream, flour and dried fruit, baked in cups. This dish is made with the melted fat that drips from roasting meat, distinct from the 'under-roast' puddings made by allowing fat to drip onto a dish of batter during the roasting process.

Original Receipt in 'A Shilling Cookery for The People' by Alexis Soyer (Soyer 1845);

374. Dripping Pudding.- Three eggs and their weight in dripping, two tablespoonfuls of sifted sugar; beat them up until a cream, add a few currants, and the flour gradually, until it forms a stiff paste; bake in cups previously buttered.



Individual Dripping Puddings
Image: Alex Bray...


A variant is a Bread-and-dripping pudding ...

Original Receipt from 'Daily Herald' - Wednesday 02 October 1912

SOME ECONOMICAL PUDDINGS.
Bread and Dripping Pudding.
Ingredients: Clarified beef dripping, raisins, bread, one egg, sugar, half-pint milk. Method: Fill a greased pie-dish with alternate layers of slices of bread and dripping and raisins. Beat up the egg with the milk and a teaspoonful of sugar and pour over the pudding, leaving it to soak for an hour. Bake in a moderate oven for three-quarters of an hour; it should then turn out of the pie-dish quite easily. Sift little sugar over and serve. Cost about 3d