Baked Batter Pudding
From A year's cookery, 1880
Serves 4
Serve with cold butter, sugar, or jam. For variation, add sliced apples before pouring in the batter.
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 56. The excerpt below is the record exactly as published.
Baked Batter Pudding1. Dinner. Parsnip Soup made of Sheep’s Head Broth. Cold Beef. Salad. Cutlets with Piquant® Sauce. Pried Potatoes. Brussels Sprouts. Apple Gateau. Cheese. Marketing. For the Bay.— A Neck of Nutton ; Parsnips and Gherkins, if these are not in the house; Salad. The butcher should be asked to pare away as much of the fat from the mutton as he can. It is economical to buy the whole of the neck of mutton rather than the best end. The scrag end can always be served separately. If asked to do so, the butcher will divide the cutlets. The best end of the neck will afford seven, three without bones and four with them. If not wanted immediately, the neck should hang in a cool place. Potatoes. Brussels Sprouts, Apples, Split Peas. Bee akf ast.— -Anchovies with hard-boiled eggs (January 18th); Lunch Tongue (January 2nd and 3rd) ; Milk Toast (June 17tli). Luncheon. — Savoury Hash of Australian Meat. — We will sup¬ pose there is a pound and a half of meat. Take a dessert-spoonful of chopped herbs, consisting of two-tliirds parsley and one-tliird marjoram and thyme. Cut the meat into pieces convenient for serving, and sprinkle over each one a little pepper and salt, and a portion of the mixed herbs. Take half a pint of melted butter made of the jelly of the meat dissolved in stock or hot water, and thickened with a small nut of brown thickening ; and if this is not at hand, with an ounce of butter and half an ounce of flour stirred over the fire together till brown. Let the gravy boil, then stir in two pickled gherkins finely minced. Put the meat into the gravy, and let it remain for five or six minutes till it is warmed through. Add a dessert-spoonful of Harvey or Worcester Sauce, and serve im¬ mediately. If the sauce is not sufficiently browned, a few drops of brown thickening may be added to it. Baked Batter Pudding. — Make some batter according to the recipe given for batter in Toad in the Hole (January 15th). Grease a pie-dish and pour in the batter, and bake in a brisk oven. It will be done enough when the batter is set in the middle, and is coloured A YEAR'S COOKERY. 65 brightly, and will take about an hour and a half
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