Batter and Black Cap Puddings

The handbook of household management ... · Tegetmeier, W. B. · 1894
Source
The handbook of household management and cookery
Time
Cook: 90 min Total: 90 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (6)
Batter
Black Cap Pudding Addition
Instructions (5)
  1. Mix the flour with the baking powder and a pinch of salt.
  2. Break the eggs into a cup, beat them lightly with a little of the milk, mix them by degrees quite smoothly into the flour so that there are no lumps, add the rest of the milk.
  3. Grease a basin, pour the pudding in through a strainer.
  4. Flour the cloth thickly after dipping it in boiling water, tie it securely, and boil gently for an hour and a half.
  5. For black cap pudding, throw in a quarter of a pound of currants after the batter is in the basin.
Original Text
Batter and Black Cap Puddings.—Eight ounces of flour, half a teaspoonful of baking powder, two eggs, a pint of milk. Mix the flour with the baking powder and a pinch of salt. Break the eggs into a cup, beat them lightly with a little of the milk, mix them by degrees quite smoothly into the flour so that there are no lumps, add the rest of the milk, grease a basin, pour the pudding in through a strainer, flour the cloth thickly after dip-ping it in boiling water, tie it securely, and boil gently for an hour and a half. Black cap pudding is made by throwing in a quarter of a pound of currants after the batter is in the basin.
Notes
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