Batter Pudding, baked or boiled (No. 111)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (14)
  1. Break three eggs in a basin with as much salt as will lie on a sixpence.
  2. Beat them well together.
  3. Add four ounces of flour and beat it into a smooth batter.
  4. By degrees add half a pint of milk.
  5. Have your saucepan ready boiling.
  6. Butter an earthen mould well.
  7. Put the pudding in the mould and tie it tight over with a pudding-cloth.
  8. Boil it one hour and a quarter.
Baked version
  1. Butter a dish well.
  2. Put the pudding in the dish.
  3. Bake it three quarters of an hour.
Variations
  1. Add currants washed and picked clean, or raisins stoned, to the batter for a black cap.
  2. Alternatively, add loaf sugar, a little nutmeg and ginger without the fruit.
Serving
  1. Serve it with wine sauce.
Original Text
Batter Pudding, baked or boiled.—(No. 111.) Break three eggs in a basin with as much salt as will lie on a sixpence; beat them well together, and then add four ounces of flour; beat it into a smooth batter, and by degrees add half a pint of milk: have your saucepan ready boiling, and butter an earthen mould well, put the pudding in, and tie it tight over with a pudding-cloth, and boil it one hour and a quarter. Or, put it in a dish that you have well buttered, and bake it three quarters of an hour. Currants washed and picked clean, or raisins stoned, are good in this pudding, and it is then called a black cap: or, add loaf sugar, and a little nutmeg and ginger without the fruit,—it is very good that way; serve it with wine sauce.
Notes
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