Batter Pudding

Ingredients

• Four eggs
• half a pint of milk
• one half pound flour
• flour well a wet pudding cloth

Method

1. 1

   Mix and boil in a pot of fast boiling water for one hour and a half.

2. 2

   Serve with wine sauce.

As published

This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 41. The excerpt below is the record exactly as published.

batter puddings particularly. Remember that sugar, butter, and suet become liquids in boiling; it is from their excess that puddings often break. Be there- fore rather sparing of sugar; for if you have much syrup you must have more eggs and flour, which makes pud- ding heavy. It is often the quantity of sugar that makes tapioca and arrowroot troublesome to keep in shape when moulded. As a rule, boiled puddings require double the time as for baked. Steaming is safer than either boiling or bak- ing, as the pudding is sure to be light and wholesome. Rice or other grain puddings must not be allowed to boil in the oven before setting, as the ingredients will separate and never set, so never put them in a very hot oven. Suet for puddings must be fresh and free from fibre. Dates are an excellent substitute for sugar in graham or any other pudding. 4 PUDDINGS. / \\l41 PINEAPPLE PUDDING. Butter a pudding-dish, and line the bottom and sides with slices of stale cake (sponge cake is best); pare and slice thin a large pineapple, place on the dish first a layer of pineapple, then strew with sugar, then more pineapple and so on until the dish is full (nearly) ; pour over a small teacup of water, and cover with slices of cake which have been dipped in cold water ; cover the whole with a but- tered plate, and bake slowly for two hours. GINGER PUDDING. One egg, one cup of molasses, half a cup butter, half cup of fruit, half cup of hot water, one tablespoonful of ginger, one teaspoonful of soda. Stir stiff and steam one hour. SIR JOHN A. PUDDING. One pint bread crumbs, one cup sugar, one quart sweet- milk, yolks of four eggs well beaten, butter the size of an egg, grate the rind of one lemon and add the whites of the eggs, beaten to a froth, and one cup white sugar, to be spread on top of the pudding after it has been baked until done; set it in the oven a few minutes and serve with butter. EGGLESS PLUM-PUDDING. Half pound grated bread, quarter pound chopped suet, one tablespoonful flour, half pound of currants, three 142 DORA’S COOK BOOK. ounces sugar, one glass of brandy, milk enough to make a stiff batter. Boil in a cloth four hours. — BISCUIT PUDDING. One quart milk, three soda biscuits, six eggs, butter size of an egg, spice and raisins to taste. SUET PUDDING. Two cups of finely chopped suet, one cup of molasses, three cups of milk, six cups of flour, two teaspoonfuls of soda, and fruit and spice to taste. Steam three hours. CHEAP PUDDING. Nine eggs, yolks and whites beaten separately, one pint milk, one spoonful of flour to each egg. Boil an hour. BATTER PUDDING. Four eggs well beaten, mix with them half a pint of milk, and add by degrees one half pound flour. When the batter is perfectly stiff, thin it with another half pint of milk, flour well a wet pudding cloth

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