Batter Pudding

Ingredients

• 3 Eggs
• 1 pint Milk
• 1 oz. Butter
• 3 ozs. Flour

Method

1. 1

   Grease a basin well with the butter, and also a piece of paper to go over the top.

2. 2

   Pass the flour through a sieve into a basin, make a well in the centre, then put in the eggs and add the milk, very gradually stirring all the time, and when mixed beat for five minutes.

3. 3

   Steam for 1.5 hours.

Nutrition per serving

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 22. The excerpt below is the record exactly as published.

3 Eggs, 1 pint Milk, 1 oz. Butter, 3 ozs. Flour. Method. — Grease a basin well with the butter, and also a piece of paper to go over the top. Pass the flour through a sieve into a basin, make a well in the centre, then put in the eggs and add the milk, very gradually stirring all the time, and when mixed beat for five minutes. Steam for 1 y2 hours. Breafc pufc&xng. Ingredients. — 1 lb. of scraps of Bread, 1 pint of Milk, 2 Eggs, 3 ozs. Sugar, a little Nutmeg, 2 ozs. Suet, X lb. Currants. Method. — Boil the milk and pour it on the scraps of bread : let it soak, and then beat it up finely with a E 66 HOT PUDDINGS. fork. Add the suet — chopped very small, the nutmeg, sugar and currants, and beat in the eggs one at a time. Bake for half an hour in a slow oven, placing it first under the browning shelf and then on the top of it. This pudding may also be steamed for an hour instead of baked. Caramel pufc&lngs. Take some plain dariole moulds and put a good teaspoonful of castor sugar in each, with a teaspoonful of lemon juice. Stand these on a tin in the oven or on the top of a gas burner turned low down until the sugar turns a deep brown. Then take up each mould and turn it round and round so that the caramel entirely covers the mould, and let it get quite cold. Then make a custard with four eggs and a pint of milk ; sweeten and flavour, and fill the moulds. Let them steam very gently about ten or fifteen minutes until the custard is set and firm. Turn out most care- fully. The caramel will partly run off and form a sauce. Christmas plum pushing. Ingredients.— 2 lbs. of Raisins, i lb. of Currants, i lb. Bread Crumbs, I lb. Suet, I lb. Flour, X lb. ground Almonds, X lb. Candied Peel, X a Nutmeg (grated), X lb. Castor Sugar, X teaspoonful Salt, 2 teaspoonsful of Carbonate of Soda dis- solved in 1 pint of Milk, and 6 Eggs. Method. — Stone the raisins, chop the suet finely, and put all the dry ingredients into a basin and mix HOT PUDDINGS. 67 thoroughly. Then add the eggs one at a time, and, lastly, the milk and soda. Put into buttered basins or moulds with a butter paper over, and steam five hours. Serve with a good custard sauce, to which has been added ^ gill of good brandy. Cbulm Xeigb flMibbing. Ingredients. — 2 lbs. Apples, 1 Lemon, 1 oz. Castor Sugar oz. Flour, 2 Eggs, 1 oz. Butter, 1 gill Water. Method.— Butter a pie dish, peel and core the apples and stew them till tender in the water ; and then add the peel of one lemon grated, with a squeeze of lemon juice. Stir in the sugar and butter and flour, and lastly beat in the yolks of eggs one at a time. Bake in a quick oven, and make a meringue mixture with the whites of eggs and put over the top. Dariols a la Manilla. Ingredients. — 1 gill Milk, 1 gill Cream, 1 oz. Flour, 1^ ozs. Castor Sugar, 1 oz. Butter, Essence of Vanilla, 1 Egg. Method. — Line some deep moulds or patty pans with some good short crust, and fill them with this mixture. Cream the butter and sugar together, then stir in the flour and add one egg ; mix well, and gradually add the cream and milk, and lastly the 68 HOT PUDDINGS. flavouring. Fill the moulds about three-parts full, and bake for 20 minutes. Turn out carefully. jfrencb lp>ufc£>ma. Butter a pudding mould and line it with preserved cherries, then thin slices of French roll, next ratafias, then cherries, French roll and so on, until the mould is full. Mix two eggs with half a pint of milk, y2 oz. of castor sugar and a little nutmeg. Pour over the pudding, let it soak a little while, cover with a buttered paper and steam one hour. fritter Batter. Ingredients. — % lb. Flour, 1 gill Warm Water, 1 oz. Butter

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