Boiled Batter Pudding

Ingredients

• some batter according to the recipe given for Toad-in-the-Hole
• a spoonful or two less of milk
• a pudding-basin that the batter will quite fill
• a little flour
• keep boiling moderately fast for an hour and a half
• a spoonful of sugar
• a grate or two of nutmeg
• a small piece of butter

Method

1. 1

   Grease a pudding-basin and make it hot; pour in the batter, sprinkle a little flour on the top, and tie securely over it a pudding-cloth that has been wrung out of boiling water and floured.

2. 2

   Place the basin in a saucepan with plenty of boiling water and keep boiling moderately fast for an hour and a half.

3. 3

   Let the pudding stand for two or three minutes before turning it out, garnish it with bright-coloured jelly, and send sweet sauce to table in a tureen.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 152. The excerpt below is the record exactly as published.

Boiled Batter Pudding, and Butter. with Sweet Sauce. Bread and Milk. Cheese. Marketing. For tlie Day.— Aitchbone of Beef. This joint is generally sold at a cheap rate, but it cannot he called economical, because it contains so much bone. When nicely cooked, however, it is very tender, and it is favoured by many. Carrots ; Potatoes ; Summer Cabbage. For To-morrow.— A tin of Potted Grouse (January 7th) ; Bloaters (Note 2, January 2nd) ; threepenny worth of Cream. Breakfast. — Boiled Yeal left yesterday ; Poached Eggs (February Gth) ; Milk Rolls (August 26th); Bread and Milk (January 25th). Luncheon. — Hashed Mutton. — Cut the meat from the bone in thin slices (if hash were made of boiled mutton the slices would have to be as thick again), trim them neatly, and put them aside. Break the mutton bone into three or four pieces. Slice two onions, and fry them in a little fat till they are lightly browned. Put them into a stewpan with a pint and a half of cold water, the mutton bones, and a turnip, and stew all gently together for an hour and a half. Strain the liquor into a basin, and set this in a pan of cold water, to make the fat rise ; skim it carefully, and put half a pint of the gravy back into the stewpan, with half a tea-spoonful of flour mixed smoothly with water to thicken it. Stir the sauce till it boils, then add the A YEAR'S COOKERY. 191 pieces of meat, a little pepper and salt, and a few drops of browning. Heat all very gently together by the side of the fire for half an hour, but on no account let the gravy boil, or the meat will be hard. Just before serving, stir in a tea-spoonful of sherry or a few drops of walnut vinegar, or any other flavouring that may be preferred. Arrange the slices of meat upon a dish, strain the sauce over them, garnish with toasted sippets, and serve. If a very small quantity of meat is on the mutton bone it will be well to mince instead of hashing it (January 20th) ; Red Currant Tart (August 7th). Dinner. — Croute au Pot (May 25th) ; Boiled Aitchbone of Beef (February 23rd) ; Carrots (July 6th) ; Summer Cabbage (June 4th); Potatoes (May 12tli). Boiled Batter Pudding. — Make some batter according to the recipe given for Toad-in-the-PIole (January 15th), but use a spoonful or two less of milk, or the pudding may not turn out. Grease a pudding-basin that the batter will quite fill, and make it hot ; pour in the batter, sprinkle a little flour on the top, and tie securely over it a pudding-cloth that has been wrung out of boiling water and floured. Place the basin in a saucepan with plenty of boiling water, and keep boiling moderately fast for an hour and a half. Sometimes a spoonful of sugar, a grate or two of nutmeg, and a small piece of butter

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