Batter Pudding

Ingredients

• 1 % cupfurs m flour
• 1 teaspoonful baking powder
• 4 teaspoonful salt
• 1 taLlespoonful butter
• 2 eggs
• I pt. of milk

Method

1. 1

   Steam one hour, and serve with sauce.

2. 2

   By adding a cupful of raisins, or any other desirable fruit, either fresh or dried, to the above pudding, a most delicious dish is made.

Nutrition per serving

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 99. The excerpt below is the record exactly as published.

Batter Pudding:—Ingredients—1 % cupfurs m flour, 1 teaspoon- ful baking powder, 4 teaspoonful salt, 1 taLlespoonful butter, 2 eggs, I pt. of milk. Steam cne hour, and serve with sauce. By addinga cupful of raisins, or any other desirable fruit, either fresh or dried, to the above pudding, a most delicious dish is made. 97. Bread Pudding —Ingredients—Rread, boiling milk, allowing 4% a pt. to 1 lb, of soaked bread, 2 beaten eggs, a little nutmeg, sugar. oa Soak the bread in cold water, then squeeze it very dry, take out any lumps, and add the milk, beat up the eggs, sweeten to taste, add nutmeg, and bake the pudding slowly until firm. If _ desired, a few sultanas may be added tothe pudding ; or, if the bread is light, such as the crusts of French rolls, it may be soaked in as much cold milk as it will absorb, and when it is perfectly soft have sugar, eggs and flavoring added to it. 598. Brown Bread Pudding-—Ingredients--¢ lb. stale brown bread finely and lightly grated, the same of suet chopped fine, the same of sultanas; 4 of a saltspoonful of salt, 114 oz. of sugar, 4 of a nutmeg (grated), the grated rind of 1 lemon, 2 well beaten eggs. Mix all the ingredients thoroughly, and boil in the mould for three hours. A warm jam sauce should be poured over the pudding, or round it, when sent to table. 599. Toronto Pudding—Ingredients—3 eggs, 4 apples, % Ib. of bread-crumbs, 4 oz. of sugar, 3 oz. of currants, salt and grated nutmeg to taste, the rind of 4 lemon. Pare, core, and mince the apples into small pieces, and mix them with the other dry ingredients; beat up the eggs, moisten the mixture with these, and beat it well; and put the pudding into a buitered mould; tie it down with a cloth, boil for one hour and a half, and serve with sweet sauce. 600. Carrot Pudding (2)—Ingredients—io oz. of bread crumbs, 5 oz. of suet, 5 oz. of raisins, 12 oz. of carrots, 4 oz, of currants, 4 oz. of sugar, 4 eggs, a little nutmeg, milk. Boil the carrots until tender. Mash them. Stone the raisins and well whisk the eggs. Mix all the ingredients together with enough milk to make a thick batter. This pud- ding can either be boiled or baked. If for baking, put into a pie dish and bake for an hour. If for boiling, put into a buttered mould, secure with a cloth and boil for three hours. Serve with white sugar sifted over. 601. Martha’s Pudding —-Ingredients—¥% pt. of milk, laurel leaf, a piece of cinnamon, I cupful of bread crumbs, 3 eggs, nutmeg and lemon peel, teaspoonful orange flower water. Put the laurel leaf and cinnamon into the milk and boil, then pour over the bread crumbs, add the eggs well beaten, the nutmeg, lemon-peel and flower water. Sweeten to taste, butter a basin, stick currants or split raisins in rows upon it. Stir all the ingredients well together and pour into the basin. - Cover with a cloth and boil one hour and a half. iy 12 . 178 ‘THE BO Oe Cook. Book. 602, Pease Pudding—Ingredients—1 qt. of split peas, a piece a butter, the yolk of an egg. Dry the peas before the fire, then tie up loosely in a cloth; plunge into warm water, boil them two hours or more, until tender, take them up, beat in a dish with a pinch of salt, yolk of an egg and butter, make it quite smooth, tie it up again ina cloth, and boil one hour longer. 603. Countess Pudding-—Ingredients—1 lb. each of suet, flour, and raisins (stoned), 34 of a pt. of milk, a pinch of salt. Chop the suet very fine, cut the stoned raisins in half and mix with the flour and salt. Now moisten with the milk, stirring thoroughly, dip the cloth in boiling water (to prevent it sticking) and put mixture in, tie securely and plunge in boiling water and boil five hours. Vote—Take care it does not cease boiling during this time. 604. Chocolate Pudding—Ingredients—1 qt. of milk, 14 even tablespoonfuls of grated bread-crumbs, 12 tablespoonfuls of grated chocolate, 6 eggs, 1 tablespoonful vanilla, sugar to make very sweet. Separate the yolks and whites of four eggs; beat up the four yolks and two whole eggs together very light with the sugar. Put the milk on the stove, and when it comes to a per- fect boil pour it over the bread and chocolate ; add the beaten eggs and sugar and vanilla; be sure it is sweet enough; pour into a buttered dish; bake one hour in a moderate oven. When cold, and just before it is served, have the four whites beaten with a little powdered sugar, and flavor with vanilla and use as a meringue. TN 606. Currant Pudding (Boiled)—Ingredients—14 oz. of flour, 7 oz. of suet, 7 oz. of currants, a little milk. Have the currants washed and dried, mixed with the finely minced suet and flour. Moisten the whole with sufficient milk to form a stiff batter. Place in a floured cloth and plunge into boiling water. Boil four hours and serve with butter and sugar.. 606. Currant Bun Pudding —lIngredients—q buns, jam, white of1 egg, 2 oz. of sugar. Line a pie dish with the buns previously soaked in milk, put _ between them a layer of jam and bake half an hour. Whip the white of the egg up with the sugar, and place on the top when done. These last two receipts are BNE puddings. Pastry AND PUDDINGS. 179 607. Gingerbread Pudding-— Ingredients—2 oz. lard or butter, 2 tablespoonfuls brown sugar, 2 do. golden syrup, I egg, 1 teacupful milk, 1 teaspoonful ground ginger, 8 oz. flour, I teaspoonful baking powder.

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