Another Batter Pudding
Ingredients
Directions
Make the batter
Mix the yolks of three eggs smoothly with three heaped tablespoonsful of flour.
Thin the batter with new milk until it is of the consistency of cream.
Whisk the whites of eggs apart.
Stir them into the batter.
Boil and serve
Boil the pudding in a floured cloth or in a buttered mould or basin for an hour.
Cut the top quickly into large dice, half through the pudding.
Pour over it a small jarful of fine currant, raspberry, or strawberry jelly.
Send it to table without the slightest delay.
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
- Eggs
- Yolks enrich the batter, and whisked whites trap air that helps the pudding rise.
- Flour (in the method)
- Starch thickens the batter and sets into a firm, tender structure when boiled.
- Milk (in the method)
- Adds moisture and thins the batter so it cooks into a soft, custard-like crumb.
- Jelly (in the method)
- Adds sweetness and fruity moisture to the pudding as a topping.
The step that matters
Serving without delay. The pudding's lift comes from air trapped in the whisked whites and steam from boiling. As it cools, the steam condenses and the structure sinks, so it should go to the table straight away.
“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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