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Dessert

Batter Pudding

A steamed pudding made from Benger's Food, eggs, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Batter Pudding

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Prepare the custard base

  1. Prepare the Benger's Food according to the directions provided.

  2. Let it boil.

  3. Allow it to cool slightly.

  4. Add the salt and the beaten eggs.

Steam the pudding

  1. Pour the mixture into a well-greased basin.

  2. Cover with greased paper.

  3. Ensure the basin is not too full as the pudding will rise.

  4. Steam slowly for 1 hour.

  5. When firm to the touch, turn out.

  6. Sprinkle with sugar.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Benger's food
Forms the thickened base that gives the pudding its body and soft texture.
Eggs
Set when heated, giving the pudding structure and a firm, sliceable texture.

The step that matters

Keep the basin not too full. The pudding rises as it steams, so overfilling can cause it to spill over or steam unevenly. Leaving room for expansion lets it cook through evenly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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