Steamed Berry Pudding

Ingredients

• a pint of milk
• a pint and a half of flour
• a pint and a half of blueberries or blackberries
• half a teaspoonful of salt
• two level teaspoonfuls of baking-powder
• an egg

Method

1. 1

   Mix salt and baking powder with flour, then add milk and beaten egg.

2. 2

   Stir in berries.

3. 3

   Pour into a buttered mold and steam for two hours.

4. 4

   Serve with hard sauce or any rich liquid sauce.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 321. The excerpt below is the record exactly as published.

Steamed Berry Pudding. To make enough pudding for six or eight persons one requires a pint of milk, a pint and a half of flour, a pint and a half of blueberries or blackberries, half a teaspoon- ful of salt, two level teaspoonfuls of baking-powder, and an egg. Mix the salt and baking-powder with the flour, and rub through a sieve. Add the milk, the egg, well beaten, and then the berries. Pour the batter into a buttered tin mould or basin, — one that will hold more than two quarts, — and steam for two hours. Serve with hard sauce or any rich liquid sauce. 614 MISS PARLOA'S KITCHEN COMPANION. * Blueberry Pudding. For six persons use one quart of berries, one quart of milk, a pint and a half of stale bread, two eggs, one tea- spoonful of salt, one-quarter of a nutmeg, grated, and four table-spoonfuls of sugar. Soak the bread and milk for two hours; then break up the bread with a spoon. Beat the eggs, salt, sugar, and nutmeg together. Add this mixture to the bread and milk. Stir well, and then add the berries. Turn into a pudding-dish, and bake in a slow oven for fifty minutes. Serve with a creamy or foaming sauce. * Baked Berry Pudding. The materials needed are : two cupfuls and a half of flour, one cupful of milk, half a cupful of sugar, two table-spoonfuls of butter, two heaping teaspoonfuls of baking-powder, the whites of three eggs, and one quart of berries, — blueberries or blackberries. Rub the butter and sugar together. Beat the whites of the eggs to a stiff froth. Mix the flour and baking- powder. Add the milk to the sugar and butter; then stir in the flour, and add the beaten whites ; finally add the berries. Pour into a buttered pudding-dish that will hold nearly three quarts. Bake in a moderate oven for three-quarters of an hour, and serve with a hot sauce. By some people the addition of a little nutmeg may be considered as an improvement. * Batter Berry Pudding. This is not so rich a pudding as that just described, but it is very nice. It is made of a pint of milk, one pint and a half of flour, a quart of berries, four eggs, half a teaspoonful of salt

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