Yorkshire Pudding 
We've got our mates from Old Blighty (England) to thank for this one, it's strange to look at, isn't really a 'pudding' as you probably know it, but weirdly enough it tastes a ripper (that means good in Mad Mick's Aussie slang).
Best served alongside a roast beef dinner.
Makes 6 puddings.
Ingredients
1/4 cup water
1/3 cup milk
1 large egg, lightly beaten
3/4 cup plain flour
1 pinch of ground black pepper
1 and a 1/2 tablesoons (the ones you eat your breakfast with) beef dripping or oil
Method
1. Put the water, milk, egg, flour and pepper into a blender and blend until smooth.
2. Put 1 teaspoon (the ones you stir your tea with) of beef dripping or oil into each of six muffin tins and heat in oven until the oil or dripping starts to sizzle.
3. Divide the batter you made at step 1 evenly between each of the six muffin tins and cook in the oven at 220c for about 10 - 15 minutes, or until golden and puffy.
4. Serve alongside a traditional roast beef and vegetable dinner and you'll probably break out into 'God save the Queen' for no good reason at all.