Batter Pudding

Ingredients

• 1.5 cupfuls flour
• 1 teaspoonful baking-powder
• 0.5 teaspoon salt
• 1 tablespoon butter
• 2 eggs
• 1 pint milk

Method

1. 1

   Steam for 1 hour and serve with sauce.

2. 2

   Adding a cupful of raisins, or any other desirable fruit, either fresh or dried, makes a most delicious dish.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 83. The excerpt below is the record exactly as published.

Batter pudding should be strained through a coarse sieve when all is mixed. In others the eggs separately. A pan of cold water should be ready, and the pudding dipped in as soon as it comes out of the pot, and then it will not adhere to the cloth. Snow is an excellent substitute for eggs either in puddings or pancakes. Two large spoonfuls will supply the place of one egg, and ihe article it is used in will be equally good. This is a useful piece of information, especially as snow often falls at the season when eggs are the dearest. Apple Pudding (Boiled) — Suet or butter crust, apples, sugar to taste, a little minced lemon peel, 2 tablespoonfuls lemon juice. Butter a pudding mould, line with the paste, pare, core and cut the apples into small pieces. Pill the basin and add the sugar, finely minced lemon peel and juice. Cover with the crust, press the edges firmly, cover with a floured cloth. Tie securely and plunge into boiling water. Allow to boil 2 hours. Remove from basin and send to table quickly. Pastry. " 175 Apple Charlotte — Soak i^ box gelatine 2 hours in 2 small cups of cold water. Pare and steam 8 medium-sized apples; when they are tender press through the colander and add 3 cups of sugar and the juice of 1 large lemon. Mix the gelatine with the hot apples and stir until they are cold, then set on ice to harden. Serve very cold with whipped cream. This is an old English dainty. Currant Dumpling — One lb. flour, 5 oz. beef Buet, 7 oz. currants, 1 glass of water. Mince the suet finely, mix with the flour and currants, which of course have been washed, picked and dried; mix with the above proportion of water or milk, divide into dumplings about the size of an orange; tie in cloths, plunge into boilitig water, and boil from 1 to 1}^ hours. Serve with butter and white sugar. ^ Lemon Dumplings — Ten oz. fine bread- crumbs, 1 large tablespoonful flour, % lb. finely chopped beef suet, the grated rinds of 2 small lemons, 4 oz. powdered sugar, 3 large eggs beaten and strained, and last of all the juice of the 2 lemons also strained. Mix the ingredients well, divide into four dumplings, tie them in well-floured cloths, and let them boil an hour. Apple Pudding (Baked) —Ten apples, 4 oz. brown sugar, 3 oz. butter, 4 eggs, 2}4 breakfast cups of bread-crumbs. Pare and cut into quarters the apples, remov- ing the cores. Boil them to a pulp. Well whisk the eggs and put them and the butter into the apple pulp. Stir the mixture for 5 minutes. Grease a pie dish and place a sprinkling of bread-crumbs, then of apple, and proceed in this manner until all are used. Bake for ^ of an hour. The top layer must be of bread-crumbs. 176 White Ribbon Cook Book. Batter Pudding — One and one-half cnpfuls flour, 1 teaspoonf al baking-powder, ^ teaspoon salt, 1 tablespoon butter, 2 eggs, 1 pint milk

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