Batter Pudding

Ingredients

• Half a pound of Flour
• Salt
• Two Eggs
• One pint of Milk

Method

1. 1

   Mix flour and salt, beat in eggs, gradually add milk while stirring.

2. 2

   Grease a pudding basin, pour in batter, cover with a floured cloth, and boil for one hour.

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 59. The excerpt below is the record exactly as published.

Half a pound of Flour. Five ounces of Suet. Salt. One pound and a half of Apples. Two ounces of Brown Sugar. Six Cloves. Chop up the suet fine, add it to the flour with half a salt- spoonful of salt, mix it with cold water to a stiff paste. Put on a large saucepan of warm water to boil, cut off one-third of the pastry and roll out the rest in a round, about twice the size of the top of the basin. Grease the basin thoroughly and put in the pastry to line it, cut up the apples in quarters, half fill the basin, put in the sugar and two tablespoonfuls of water, and cloves ; fill it up ,with the apples. Roll out the remainder of the crust, wet the edge of the pastry and put the top on, press the 65 edges together and trim round. Take a pudding cloth, dip it into boiling water, dredge it with flour and lay it over the top of the basin, put a pleat in cloth to let the pudding swell. When the water is quite boiling, put in the pudding and let it boil two hours. A kettle should be put on the fire, so that the saucepan may be filled up from time to time. For serving, take the cloth off and carefully turn the pudding out on to a hot dish. Arrowroot Pudding. Ingredients. A dessertspoonful of Arrowroot. Half a pint of Milk. Castor Sugar. Two Eggs. Mix a dessertspoonful of milk and arrowroot into a paste ; put the sugar into a saucepan with the rest of the milk, and let it come to the boil, then pour it on to the arrowroot paste, stirring all the time. Beat the yolks of the eggs, and add to the above mixture ; whip the whites of the eggs to a stiff froth, and stir in lightly ; pour it into a buttered dish, and bake for ten minutes. Baroness Pudding. Ingredients. Three-quarters of a pound of Suet. Three-quarters of a pound of Flour. Three-quarters of a pound of Stoned Raisins. Half a pint of Milk. One Egg, Quarter of a teaspoonful of Salt. Chop the suet finely, stone the raisins, cut them in half, and mix them with the flour, salt, and suet ; add the egg and the milk. Stir well ; tie in a cloth and boil four hours and a half. Serve with castor sugar sifted over the top. F 66 Batter Pudding. Ingredients. Half’ a pound of Flour. Salt. Two Eggs. One pint of Milk

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