Another Batter Pudding

Ingredients

• three heaped tablespoonsful of flour
• 3 eggs
• 1/2 teaspoonful of salt
• from 1/2 to whole pint of milk

Method

1. 1

   Mix the yolks of eggs with flour, thin with milk to a cream consistency, whisk the egg whites separately, stir them in, and boil in a floured cloth or buttered mould for 1 hour.

Nutrition per serving

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 362. The excerpt below is the record exactly as published.

ANOTHER BATTER PUDDING. Mix the yolks of three eggs smoothly with three heaped table- spoonsful of flour, thin the batter with new milk until it is of the consistence of cream, whisk the whites of eggs apart, stir them into the batter and boil the pudding in a floured cloth or in a buttered CHAP. XX.] BOILED PUDDINGS. 407 mould or basin for an hour. Before it is served, cut the top quickly into large dice half through the pudding, pour over it a small jarful of fine currant, raspberry, or strawberry jelly, and send it to table without the slightest delay. Flour, 3 tablespoonsful ; eggs, 3 ; salt, \ teaspoonful ; milk, from \ to whole pint : 1 hour. BLACK-CAP PUDDING. Make a good light thin batter, and just before it is poured into the cloth stir to it half a pound of currants, well cleaned and dried : these will sink to the lower part of the pudding and blacken the surface. Boil it the usual time, and dish it with the dark side uppermost; send very sweet sauce to table with it. Some cooks butter a mould thickly, strew in the currants, and pour the batter on ( hem, which produces the same appearance as when the ingredients are tied in a cloth. All batter puddings should be despatched quickly to table when they are once ready to serve, as they speedily become heavy if allowed to wait. BATTER FRUIT PUDDING. Butter thickly a basin which holds a pint and a half, and fill it nearly to the brim with good boiling apples pared, cored, and quar- tered; pour over them a batter made with four tablespoonsful of flour, two large or three small eggs, and half a pint of milk. Tie a buttered and floured cloth over the basin, which ought to be quite full, and boil the pudding for an hour and a quarter. Turn it into a hot dish when done, and strew sugar thickly over it : this, if added to the batter at first, renders it heavy. Morelia cherries make a very superior pudding of this kind ; and green gooseberries, damsons, and various other fruits, answer for it extremely well : the time of boiling it must be varied according to their quality and its size. For a pint and a half mould or basin filled to the brim with apples or other fruit ; flour, 4 tablespoonsful ; eggs, 2 large or 3 small ; milk, \ pint : 1^ hour. Ohs. — Apples cored, halved, and mixed with a good batter, make an excellent baked pudding, as do red currants, cherries, and plums of different sorts likewise. KENTISH SUET PUDDING. To a pound and a quarter of flour add half a pound of finely minced beef- suet,* half a teaspoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.