This recipe results in a lovely, light, crisp batter. I’ve made one big pudding to cut into portions.
- 125 g (½ cup) plain flour
- 250 ml (1 cup) milk
- 3 eggs, lightly beaten
- 60 ml (¼ cup) dripping or lard, melted
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.
Preheat oven to 250°C or as hot as your oven will go.
Whisk together flour, milk, eggs and ½ tsp salt until smooth and mixture thinly coats your finger. Strain and allow to stand for 30 minutes.
Place a 25 cm x 20 cm roasting pan (or similar) into the oven for a minute to take the chill off it.
Add dripping to the hot pan, return to the oven and heat for 4 minutes or until pan is hot and fat is close to smoking. (It may take longer with a heavy pan.)
Pour in batter and place near the top of the oven for 5 minutes, then reduce heat to 180°C. Bake for a further 15 minutes or until pudding is crisp, puffed and golden brown.
As seen in Feast Magazine, Issue 13, pg33.
Photography by Alan Benson