Boiled Batter Pudding

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 75 min Total: 75 min
Yield
5.0 – 6.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (12)
  1. Put the flour into a basin, and add sufficient milk to moisten it.
  2. Carefully rub down all the lumps with a spoon.
  3. Pour in the remainder of the milk, and stir in the butter, which should be previously melted.
  4. Keep beating the mixture, add the eggs and a pinch of salt.
  5. When the batter is quite smooth, put it into a well-buttered basin.
  6. Tie it down very tightly.
  7. Put it into boiling water.
  8. Move the basin about for a few minutes after it is put into the water, to prevent the flour settling in any part.
  9. Boil for 1-1/4 hour.
  10. This pudding may also be boiled in a floured cloth that has been wetted in hot water; it will then take a few minutes less than when boiled in a basin.
  11. Send these puddings very quickly to table, and serve with sweet sauce, wine sauce, stewed fruit, or jam of any kind.
  12. When jam is used, a little of it may be placed round the dish in small quantities, as a garnish.
Original Text
BOILED BATTER PUDDING. 1248. INGREDIENTS.—3 eggs, 1 oz. of butter, 1 pint of milk, 3 tablespoonfuls of flour, a little salt. Mode.—Put the flour into a basin, and add sufficient milk to moisten it; carefully rub down all the lumps with a spoon, then pour in the remainder of the milk, and stir in the butter, which should be previously melted; keep beating the mixture, add the eggs and a pinch of salt, and when the batter is quite smooth, put it into a well-buttered basin, tie it down very tightly, and put it into boiling water; move the basin about for a few minutes after it is put into the water, to prevent the flour settling in any part, and boil for 1-1/4 hour. This pudding may also be boiled in a floured cloth that has been wetted in hot water; it will then take a few minutes less than when boiled in a basin. Send these puddings very quickly to table, and serve with sweet sauce, wine sauce, stewed fruit, or jam of any kind: when the latter is used, a little of it may be placed round the dish in small quantities, as a garnish. Time.—1-1/4 hour in a basin, 1 hour in a cloth. Average cost, 7d. Sufficient for 5 or 6 persons. Seasonable at any time.
Notes
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