Steamed Batter Pudding

Ingredients

• one third of a cup of butter
• half a cup of sugar
• one egg
• another half cup of sugar
• a pinch of salt
• one cup of milk
• two cups of flour
• a third of a cup of flour
• two teaspoonfuls of baking powder

Method

1. 1

   Stir one third of a cup of butter to a cream, add gradually half a cup of sugar, then one egg, and another half cup of sugar with a pinch of salt, then alternately, a little at a time, one cup of milk and two cups of flour, and lastly sift in a third of a cup of flour into which two teaspoonfuls of baking powder have been mixed.

2. 2

   Beat all well together, and steam in pudding molds two hours, or in small cups half an hour.

3. 3

   The molds should not be more than two thirds full when put in the steamer.

4. 4

   Serve with liquid, lemon, or strawberry sauce.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 107. The excerpt below is the record exactly as published.

Steamed Batter Pudding. — Stir one third of a cup of butter to a cream, add gradually half a cup of sugar, then one ^'g^, and another half cup of sugar with a pinch of salt, then alternately, a little at a time, one cup of milk and two cups of flour, and lastly sift in a third of a cup of flour into which two teaspoonfuls of baking powder

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