Baked Batter, or Yorkshire Pudding

Ingredients

• Flour 1/2 lb.
• Milk 1 pint.
• Eggs 2.
• Salt a pinch.

Method

1. 1

   This is made in the same manner as boiled batter, but is baked in a buttered pie-dish for rather more than half an hour in a quick oven.

2. 2

   It is turned out before serving.

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 48. The excerpt below is the record exactly as published.

Milk 1 pint. Butter I oz. Pastry. Line the sides and edges of a pie-dish with flaky pastry. Melt the sugar in the lemon juice, add to it the grated lemon rind and crumbled sponge cake. Heat the milk, dissolve the butter in it. Beat the yolks of the eggs, pour over them the milk and butter, and add this to the lemon and sponge cake mixture. Put it into the pie-dish, and bake for about half an hour in a moderate oven, till set. Beat the whites of the eggs to a firm froth, pile them on the pudding, sift castor sugar thickly over, and return to the oven till the merin- gue is hardened and lightly coloured. Serve hot or cold. The meringue may be garnished with glace cherries. Ill Boiled Batter Pudding. Flour 6 oz. Milk I pint. Eg-g-s 3. Salt a pinch. Put the flour and salt into a basin, make a hole in the middle of the flour, break in the eggs, stir in the flour, add the milk gradually. Beat well with a wooden spoon, and let it stand some time before it is cooked. Butter a basin well, pour in the batter, cover with a well floured scalded cloth. Boil one and a half hours. Serve with butter and sugar, treacle, or jam. This pudding may be varied by the addition of apples, rhubarb, gooseberries, or other fruits, which are placed in the basin first, the batter is then poured over ; or a tablespoonful of jam may be placed at the bottom of the basin. Baked Batter, or Yorkshire Pudding-. Flour \ lb. Milk I pint. Eggs 2. Salt a pinch.

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