Steamed Batter Pudding

Ingredients

• one ounce and a half of butter
• one ounce and a half of flour
• a quarter of a pint of milk
• one ounce of sugar
• the grated rind of half a lemon
• the yolks of three eggs

Method

1. 1

   Melt butter, stir in flour and milk until it forms a lump.

2. 2

   Add sugar and lemon rind.

3. 3

   Remove from fire, beat in yolks.

4. 4

   Whip whites to stiff froth and fold in.

5. 5

   Grease a mould, cover with breadcrumbs, pour in pudding, cover, and steam for three-quarters of an hour.

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 84. The excerpt below is the record exactly as published.

Steamed Batter. Put into a saucepan one ounce and a half of butter ; let it melt over the fire ; stir into it one ounce and a half of flour, a quarter of a pint of milk ; stir vigorously until it forms into one lump ; add one ounce of sugar, the grated rind of half a lemon ; mix well together. Remove the pan from the fire and drop in the yolks of three eggs

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