Somewhere between a damper and a scone, puftaloons are an Australian early settler’s dish. They are perfect served warm with butter, rosella jam and a cup of tea.
- 300 g (2 cups) plain flour
- 35 g (⅓ cup) full-cream milk powder
- 1 tbsp baking powder
- 100 g dripping (see Note), suet (see Note) or clarified butter
- butter and rosella jam, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Sift flour, milk powder and baking powder into a bowl and combine. Make a well in the centre and pour in 250 ml (1 cup) water. Using a fork, draw in flour until combined. Turn out dough onto a lightly floured work surface and knead lightly until smooth. Shape into a 2 cm-thick disc. Using a 5 cm biscuit cutter, cut out 14 rounds. Place on a lightly floured tray.
Melt 50 g dripping in a heavy-based frying pan over medium heat. Reduce heat to low and carefully add half the dough rounds and cook, turning, for 10 minutes or until cooked through and golden. Drain on paper towel and repeat with remaining dripping and dough. Serve warm with butter and jam.
• Dripping is fat that comes away from beef or lamb during cooking and is available clarified from supermarkets and selected butchers.
• Suet is fat that surrounds the kidneys of beef or lamb and is available from butchers.
Photography by Brett Stevens.
As seen in Feast magazine, December 2011, Issue 4.