Orange and Batter Pudding

Ingredients

• four table-spoonfuls of flour
• half a pint of cold milk
• two fresh eggs
• a pinch of salt
• a table-spoonful of moist sugar
• a quarter of an ounce of oiled butter
• a half-pound jar of orange marmalade

Method

1. 1

   Mix flour with milk, add whisked eggs, salt, sugar, and butter.

2. 2

   Pour into a buttered basin, dredge with flour, tie in a cloth, and boil for 1.5 hours.

3. 3

   Serve with orange marmalade.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1022. The excerpt below is the record exactly as published.

Orange and Batter Pudding.— IVIix four table-spoonfuls of flour smoothly and gradually with half a pint of cold milk ; add two fresh eggs, thoroughly whisked, a pinch of salt, a table- spoonful of moist sugar, and a quarter of an ounce of oQed butter. Pour the batter into a buttered basin which it wUI quite fill, dredge a Little flour over it, tie it in a floured cloth, plunge it into boiling water, and keep it boiling until it is done enough. If more water must be put in, let it be boil- ing. Let the pudding stand two or three minutes after it is taken out of the water before it is turned out of the mould. Place it on a hot dish, and before sending to table empty a half-pound jar of orange marmalade

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