Batter Pudding

Ingredients

• Put pint and a half milk on to heat
• mix mur tablespoons flour smooth
• two tablespoons butter
• four or five well-beaten eggs
• a little salt

Method

1. 1

   Heat milk, reserving some to mix with flour.

2. 2

   Gradually stir hot milk over flour to avoid lumps.

3. 3

   Add butter, salt, and beaten eggs.

4. 4

   Beat thoroughly, pour into a buttered dish or cups, and bake for 30 to 45 minutes.

5. 5

   Serve hot with any sauce liked.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 477. The excerpt below is the record exactly as published.

Put pint and a half milk on to heat, reserv- ing enough to mix mur tablespoons flour smooth ; when hot, turn the milk over the flour gradually stirring to avoid lumps and add two tablespoons butter, a little salt and four or five well-beaten eggs, or add them one at a time and any flavoring desired, beat all thor- oughly turn into buttered dish, or cups and bake from a half to three-quarters of an hour. Turn out and serve hot with anv sauce liked. Or the pudding may be boiled if a cloth is first tied round the dish. Excellent servea with orange marmalade or other pre- serves over the top, passing sugar and cream with it. For Batter BalU^ drop from a spoon and fry like fritters ; drain, sprinkle with sugar and serve at once. Or any fresh or dried fruits preferred may be stirred in just before cooking in any of above ways. Or for Steamed Batter Pudding^ take half cup each sugar, and butter, three eg^s, one cup sweet milk, three teaspoons baking powder, two cups flour, steam one hour and serve with sauce. Less eggs and butter may be used ; and With Fruity pour the batter over a pint and a half stoned cherries, sliced apples or peaches, or any berries. Some PUDDINGS AND SAUCES. 553 Brectd Pudding. — This is one of the most common of puddings, a general favorite, and the recipes given are so varied as to meet tne requirements of all. For a Plain Pttdding. break up pieces of stale bread into bits, and pour on them as mucn boiling water as will soak them well. Let stand till water is cool ; then press out, and mash bread with a fork until quite free from lumps. Measure and to every quart stir in half teaspoon salt, teaspoon nutmeg, six table- spoons sugar and half pouna currants ; mix all well together, and put it in well-buttered baking dish. Smooth surface with back of spoon, and put a tablespoon and a half butter in small bits over top ; bake in moderate oven one hour and a half, and serve very hot with Maple Sugar Sauce. Boiling milk instead of water very much im- ? roves the pudding. For a Layer Pudding^ put slices of bread uttered ana spread with preserves or jelly, in layers in baking dish and pour over half the Boned Custard given on page 167. Or put currants with nutmeg seasoning between the layers of buttered bread. Some first line the dish or mold with raisins, then fill with bread and, butter, and pour thQ custard over as above, steam half an hour ; or tie in a floured cloth over and boil. Serve hot with any sauce liked. Or, halve the raisins and place around the mold in rows, diamonds or circles*; thev will easily adhere if the mold is well buttered ; make half as much custard as above, using two eggs, into which stir a pint bread-crumbs and half cup chopped raisins, put into prepared mold and steam an hour. Turn out and eat with any sauce. For a more elaborate Fruit Puddina, soak a pint bread-crumbs in half pint milk fifteen minutes, add two tablespoons butter

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