Baked Batter Pudding

Ingredients

• I quart sweet milk
• 8 eggs beaten separately
• 9 tablespoons sifted flour
• 1 teaspoon salt

Method

1. 1

   Measure the flour and gradually beat in the milk; beat it ten minutes with salt, then beat the yolks well and beat them in, beat the whites stiff and beat them in well.

2. 2

   Butter the pudding dish and pour in and bake immediately from thirty to forty minutes.

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 57. The excerpt below is the record exactly as published.

teaspoon salt j4 cup raisins Fl avor with nutmeg Stir the ingredients well together, and cover the pudding the first hour of its moderate baking, stirring every fifteen minutes, so it will form the cream which makes it so delicious. Then uncover and cook slowly stirring it . every ten minutes twice, then let it slowly brown on the top for ten minutes more, taking one and a-half hours to bake. The rice kernels should be perfectly soft, amidst the delicate cream that has formed of the starch of the rice and the milk. This simple pudding when perfectly made and baked, eaten cold in summer is as delicious as ice cream. Much depends upon the careful baking. It is a delight to the housekeeper when she has made a gopd dish, to have it baked well, for baking either makes or prevents success. Rice Pudding. 3 tablespoons rice i quart milk 3 tablespoons sugar i even teaspoon salt J^ cup raisins Grated nutmeg Bake one and a-half hours, same way as the former. Serve cold or hot with cold sweet cream. Baked Batter Pudding. I quart sweet milk 8 eggs beaten separately 9 tablespoons sifted flour

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