I beg to differ...
...as a Yorkshireman I take exception with the rather pathetic quantities of pudding offered by the Royal Chemistry Society's recipe.
Here's a recipe that gives 6 good servings of pudding:
6oz plain flour
1/2 pint milk
3 eggs + 1 egg white
salt to taste
Blitz the lot with a hand blender. Leave to stand 30 minutes.
Heat a tablespoon of goose fat* in a full-sized roasting tin in a hot oven. At least 220C for a fan oven and as hot as it will go for a conventional oven. The oven needs to be up to temperature before adding the roasting tin. Get the roasting tin good and hot before adding the mixture. Give the mixture a final blitz then pour into the roasting tin and shove into the oven for 15 minutes and DON'T OPEN THE DOOR!
Cut up and serve slices with gravy as a starter. I usually hold back a little of the mix to thicken the gravy.
*goose fat has a higher smoking point than beef or pork fat but you can use beef/pork fat if you want a kitchen full of smoke.