Sponge Batter Pudding

Ingredients

• half a pint of milk
• a generous half-cupful of flour
• three level table-spoonfuls of butter
• a quarter of a cupful of sugar
• the beaten yolks of three eggs

Method

1. 1

   Heat half a pint of milk in a double-boiler.

2. 2

   Mix the other half-pint with flour to make a smooth paste.

3. 3

   Stir this into boiling milk and cook for four minutes.

4. 4

   Add butter, sugar, and yolks of eggs.

5. 5

   Cool slightly, fold in beaten egg whites, pour into a buttered dish, and bake in a quick oven for half an hour.

6. 6

   Serve immediately.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 327. The excerpt below is the record exactly as published.

Sponge Batter Pudding. This is a delicate pudding, especially nice when accom- panied with cream sauce. Put half a pint of milk on to heat in a double-boiler, and meanwhile mix another half- pint with a generous half-cupful of flour, making a smooth paste. Put this paste into the kettle when the clear milk begins to boil, and stir the mixture until it is smooth ; then cook for four minutes, and remove from the fire. Add three level table-spoonfuls of butter, a quarter of a cup- ful of sugar, and the beaten yolks of three eggs

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