Batter Puddings

Ingredients

• 3 teaspoonfuls of flour
• 1 teaspoonful of salt
• a half nutmeg grated
• 1 pint of new milk
• 3 eggs

Method

1. 1

   Mix flour, salt, and nutmeg with milk, beat in eggs, pour into a buttered basin, tie with cloth, and boil for 24 hours; serve with sauce.

Nutrition per serving

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 69. The excerpt below is the record exactly as published.

Batter Puddings. — Put 3 teaspoonfuls of flour in a basin with 1 teaspoonful of salt and a £ nutmeg grated ; mix with | pint of new milk ; beat up 3 eggs, and stir well into the batter ; butter a basin or mould well, pour it in, tie it with a cloth, and boil 24 hours ; serve with sauce. This pudding may also be baked, for which £ hour is suf- ficient. Currants or stoned raisins may be added. Barley Puddings. — (1) Prepare 4 pound pearl barley, 1 quart of new milk, and 6 ounces of sugar. Soak the barley in water 12 hours. Pour off the water, add the milk, sugar, a saltspoonful of salt, and bake in a slow oven. To make a richer pudding, take it when nearly done, stir in 2 ounces of butter, 4 well-beaten eggs, a little Langdale’s almond essence, or other flavouring ; return to the oven in a buttered dish, and bake 1 hour. — (2) Put 2 tablespoonfuls of pearl-barley in 1 pint of new milk

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