This recipe results in a lovely, light, crisp batter. I’ve made one big pudding to cut into portions.






Skill level

Average: 2.5 (32 votes)


  • 125 g (½ cup) plain flour
  • 250 ml (1 cup) milk
  • 3 eggs, lightly beaten
  • 60 ml (¼ cup) dripping or lard, melted

Cook's notes

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