How to Make a Small Batter-pudding
Ingredients
Directions
Make the batter
Beat an egg with a large tablespoonful of flour and a grain of salt in a basin.
Add a teacupful of milk gradually, mixing vigorously.
Pour the batter into a greased teacup just large enough to hold it.
Sprinkle a little flour on top.
Wrap and boil
Place a small square clean rag on the batter.
With the spread fingers of the right hand, catch the rag and teacup, holding them up to gather the ends of the rag tight in the left hand.
Tie the pudding securely with a piece of string held in the right hand.
Boil the pudding in boiling water for a good half-hour.
Serve
Serve immediately with sugar and a few drops of wine, if available.
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. See the original page.
Explore the science
What each ingredient does
- Egg (in the method)
- Binds the batter and helps it set into a firm, tender pudding when cooked.
- Flour (in the method)
- Provides the structure that holds the batter together as it cooks.
- Milk (in the method)
- Supplies the liquid that turns the flour and egg into a pourable batter and adds moisture.
The step that matters
Tie the pudding securely. A loose rag lets boiling water seep into the batter, making the pudding waterlogged and soggy instead of light and set.
“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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