Batter and Fruit Pudding— English

Ingredients

• Place a small enameled bowl, buttered well on the outside
• a pint of flour
• a teaspoonful of baking powder
• a pinch of salt
• three well beaten eggs
• two cups of milk

Method

1. 1

   Place a small enameled bowl, buttered well on the outside, in a pudding dish.

2. 2

   Fill it with well sweetened fresh fruit, or canned fruit, cut in pieces not too large.

3. 3

   Make a batter of a pint of flour sifted with a teaspoonful of baking powder and a pinch of salt, three well beaten eggs and two cups of milk.

4. 4

   Beat with an egg beater for five minutes, turn it at once into the pudding dish, which should be very hot, and bake in a quick oven.

5. 5

   When brown remove, and quickly reverse the bowl, leaving the fruit in the middle of the batter, and serve at once.

Nutrition per serving

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 73. The excerpt below is the record exactly as published.

BATTER AND FRUIT PUDDING— ENGLISH Place a small enameled bowl, buttered well on the out- side, in a pudding dish. Fill it with well sweetened fresh fruit, or canned fruit, cut in pieces not too large. Make a batter of a pint of flour sifted with a teaspoonful of bak- 134 DESSERTS, HOT AND COLD ing powder and a pinch of salt, three well beaten eggs and two cups of milk

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