Batter Pudding

Ingredients

• Six units eggs
• 3 of flour
• 1 of butter
• a pinch of salt
• j of sugar
• 11 of milk

Method

1. 1

   Mix flour and milk very smoothly, pour in the melted butter, then the yolks well beaten, finally the whites.

2. 2

   Beat for a quarter of an hour, and boil in a tightly-closed mould for an hour and a half.

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 207. The excerpt below is the record exactly as published.

a pinch of salt. 1. Albert Pudding. — Four units flour, 4 butter, 2 sugar, 2 minced peel, 1 of sliced almond, 2^ of brandy, 4 of eggs. Beat the butter to a cream, add the sugar and yolks of eggs. AThisk till quite white. Dredge in the flour, and add the fruit, almonds, and brandy, last of all the whites whipped firm. If wanted very good, two units of whipped cream and liqueur instead of brandy may be used. Boil 300 The Complete Indian for at least two hours in a covered mould. This puddiim can lie varied many ways. It is tlie foundation of all steamed cake- puddings. 2. Almond Pudding. — Four units blanched and pounded almonds, Ij of m-uslied sponge-cake and ratafias, 2 of warm butter, 2 giound rice, 4 of thin cream, 1^ of sugai’, 6 of eggs. As above. Sprinkle a buttered mould with dided cocoanut, grated and bread-crumbs. Steam for one and a half hour. Serve with almond sauce. 0. Auntie’s Pudding. — Five units of raspberry jam, 5 of suet, 12 of flour, 5 of milk, and carbonate of soda. Mix rapidly, and cook at once in covered mould. This is very useful if there is a scarcity of eggs. It is very light, and plenty of room must be given ni pie mould, for it should swell double its original height. In this recipe, again, any slightly sour preserve may take the place of rasp- herry jam ; but as the lightness depends on the soda and the acid neutralising each other, the [ludding muII fail if there is too little acid. Treacle, with 1 unit lemon juice, is nice, or a lemon or two squeezed on to 5 units of sugar, a ze.st of the rind being added. Substituting butter for suet, adding the juice of two lemons, 6 units of sugar, and some minced peel and currants, we have another good pudding. 4. Batter Pudding is most difficult to make well, and the suc- cess depends entirely on the vigour with which it is beaten. Six units eggs, 3 of flour, 1 of butter, a pincli of salt, j of sugar, 11 of inilk. Mix flour and milk very smoothly, pour in the butter melted, then the yolks Avell beaten, finaliy the whites, be.at for a quarter of an hour, and boil in a very tightly-closed mould for an hour and a half, tfiking care to shake the mould about for the first ten minutes in order to prevent the flour settling to the bottom. Batter made by this recipe may he jioured into a buttered biisin in which fresh fruit has been placed, and sprinkled with sugar. When baked, the whole will turn out together and form a very whole- some pudding for children. 5. Brown Pudding, — Six units common affa or coarse flour, J soda, 5 of sugar, 5 of thick sour cream, 2 of sherry. Mix the soda and sugar with the flour, and add the cream and sherry quickly, and steam at once. Butter may replace cream if cream of taidar is added. 6. Canary Pudding. — Six units sugar, butter, and eggs, 4 of flour. Beat the butter to a cream, and add sugar and tlie yolks of the eggs. Beat for (piarter of an hour, add the flour and any flavouring liked, and lastl)", the whites whisked stiff. This pud- ding hakes or boils. It is excellent when flavoui’ed with almond Housekeeper and Cook 301 essence or cherry brandy and the mould decorated with preserved cherries. Flavoured with Maraschino, decorated with angelica and cherries, boiled in a border mould, and served hot wdth a pile of very stiff whipped cream in the centre, it is called Snowdon pudding. 7. Caramel Custard. — Twelve units of milk, flavour with vanilla and a little sugar, add either 6 units yolk of egg or 4 units yolk and 2 of white. Strain through a hair sieve several times. Line the bottom of a mould with rather burnt caramel, let it set, then pour in the custard, and steam slowly. If the water once boils furiously, there will be holes in the custard. This recipe, if properly made, is like a blancmange in consistency. It is good made with coffee beans boiled in the milk. The easiest way to make the caramel is to put 2 units of pounded sugar in the mould, which should be a plain oval one, and let it melt till it is brown ; then turn the hot mould about till properly lined. All steam puddings can be cooked in caramel moulds. 8. Cannella Pudding. — Ten units milk, a zest of lemon, some cinnamon, 3 units castor sugar. Boil. Add 4 units ground rice, and when boiled set to cool. Add 8 units of eggs, 1 unit crystallised cherries, ^ angelica, ^ shred almonds, some vanilla essence. Line a plain mould with buttered paper, sprinkle it with fine strips candied peel, and steam for Ij hour. Turn out and serve with sweet orange sauce. 0. Chocolate Pudding. — Four units flour or atta, 4 of sugar, ^ of soda, 2 of cocoatina, 4 of eggs, and 5 of sour cream. Mix the cocoatina, sugar, and soda together, then the beaten eggs and some strong vanilla flavouring, and lastly the sour cream. Steam for one and a half hour. Both this and the last pudding may be made with sour milk or dhye, but then a little less must be used, and 2 units of butter added. 10. Eve’s Pudding. — Five units chopped ap])les and bread- crumbs, 2^ sugar, currants, and butter, G units eggs. Mix and boil for three hours in mould or cloth. 11. German Pudding. — Half unit of flour, ^ of arrowroot, 11 of milk

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