The Countrytown Cookoff: Bonnie Kellett’s Yorkshire Pudding

It’s been a big year for Bonnie Kellett – not only did the Willunga, South Australia-native luminary drop her hotly awaited debut album (the utterly magnificent Hidden Spirit) in June, but she’s already followed it up with an equally stunning standalone single, Bare Feet.

The track arrived just last month, immortalising the last night of freedom Kellett and her loved ones shared before the first COVID-19 lockdowns of 2020. On that night, Kellett bid her friends adieu at a farewell party on an island in Queensland. “No one wanted that night to end,” she said, noting that “everyone was just hanging on to the moment”. Bare Feet reflects that sentiment, with a press release explaining Kellett aimed to “capture the essence of freedom, love, and seizing the moment”.

Three years on, Kellett and her crew are able to enjoy that love and freedom once more – and with Christmas right around the corner, it’s a notably celebratory time for her. So for her Countrytown Cookoff, she’s gifted us with something incredibly special: the long-kept-secret recipe for her family’s classic Yorkshire pudding. She describes it as “a delicious link” to her family’s story, and notes that she keeps it close to her heart because of its ties to her late father (to whom she dedicated the Hidden Spirit cut Humble Hero).

Have a listen to Humble Hero below, then head to the kitchen and start whipping up the ultimate accompaniment to a comfy Sunday roast.

THE COUNTRYTOWN COOKOFF: BONNIE KELLETT

In my family, there's this legendary meal that steals the spotlight every time – roast chicken, steamed veggies, roast potatoes, gravy and the hero of it all, Yorkshire pudding! Now, I may be a bit biased, but I'm pretty sure I whip up the BEST Yorkshire pudding in the whole world! Crispy on the outside, fluffy on the inside...

But here's the thing, it's not just about the food. This whole shebang is a sweet homage to my late father. With my single Humble Hero out in the world (dedicated to my Dad discovering the violin that inspired me to play) and Christmas vibes in the air, it feels right to spill the beans on our go-to family recipe.

Back in the day, Dad used to pick me up from school and he’d always ask, “What do you want for dinner?" My standard answer? "Roast chicken and Yorkshire pudding!" He would laugh and shake his head... little did I know, it wasn't a quick Tuesday night fix, it was a weekend extravaganza!

Dad's secret Yorkshire pudding tips? Make a well using the flour to add your ingredients before blending, let the batter sit for at least 30 minutes (just cover it in Glad wrap and set it aside), and make sure that vegetable oil is “smoking” when you pour it in. That's the magic touch right there.

This would always be an event where, at any moment, you can guarantee someone (most of the time Mum or Dad) would bring out a guitar and before you knew it, we were all jamming along to well-loved country songs while enjoying a delicious meal.

Since Dad passed in 2010, we've continued on his signature roast as a tradition. Christmas, Easter, special occasions – you name it, the roast is there. And for those rocking a veggie or vegan vibe, a swap to a veggie roast or roast eggplant, egg replacement, and plant milk still does the trick. And the best part? This meal won’t break the budget!   

As my Dad would say, “This time I didn’t forget the gravy!” But if you’re stuck for a recipe for that, maybe turn to Paul Kelly...

It's comfort food that's not just about the taste but a delicious link to our family's story.

THE RECIPE

Ingredients:

• Vegetable oil

• 4 free-range eggs (or egg replacement)

• 200g plain flour

• 200g milk of your choice

• Salt and pepper to taste

Tools:

• Cupcake or muffin tray

• Mixing bowl

• Mixer

THE METHOD

1. Preheat the oven to 225 degrees Celsius (425 degrees Fahrenheit).

2. Add the flour to a mixing bowl and make a well within the flour.

3. Add the eggs and milk with a pinch of salt and pepper. Beat together until light and smooth.

4. Cover with Glad wrap and leave to side to sit for at least 30 minutes. Note: I always start with the chook first, get that in the oven and then make the batter second, so that it has time to sit while I start preparing the vegetables.

5. Splash about a tablespoon of vegetable oil into each of the cupcake tin compartments.

6. Pop it in the oven for 10-to-15 minutes. You should see the oil start to smoke a little before you remove the tray.

7. Carefully remove the tray from the oven and pour the batter evenly into each compartment.

8. Pop the tray back in the oven for approximately 10-to-15 minutes or until risen and golden brown. Note: they will deflate a little once taken out of the oven so don’t be deterred by that.

9. Serve along with the roast chicken, steamed veggies, roast potatoes and gravy. ENJOY!