Batter Pudding

Ingredients

• Milk, 2 cups
• Flour, 2 cups
• Eggs, 4
• Melted butter, 1 tablespoon
• Baking-powder, 1 heaping teaspoon
• Salt

Method

1. 1

   Sift the baking-powder into the flour, add the salt and butter, then add the milk, gradually, stirring carefully.

2. 2

   Next add the eggs, the yolks and whites of which have been beaten separately.

3. 3

   This pudding will bake in 15 minutes.

4. 4

   If it is to be boiled make it stiffer than for baking; and if fruit is to be used the batter must be very stiff.

5. 5

   It should not stick to the knife when served.

6. 6

   Serve with a rich sauce.

7. 7

   The pudding is better if 6 eggs can be used instead of 4.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 73. The excerpt below is the record exactly as published.

BATTER PUDDING Milk, 2 cups. Flour, 2 cups, 214 AROUND-THE-WORLD COOK BOOK DESSERTS Eggs, 4, Melted butter, 1 tablespoon, Baking-powder, 1 heaping teaspoon, Salt

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