Barm Puddings
Ingredients
Directions
Prepare the dough
Mix flour, barm, and salt in a bowl.
Add warm water to form a light paste.
Let the mixture rest for 1 hour.
Shape and boil
Shape the paste into round balls.
Tie the balls in little nets.
Place them in a pan of boiling water without covering.
Boil for 20 minutes, turning them after 6-7 minutes.
Serve
Serve with sweet sauce poured over them.
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
- Flour
- Forms the main structure of the dough, giving the pudding its body.
- Barm
- Yeast that leavens the paste during resting, adding lightness and a fermented flavour.
The step that matters
Boil for 20 minutes, turning them after 6-7 minutes. The balls are cooked by boiling water, so the water must stay at a full boil. Turning them partway through helps the side resting on the pan bottom cook as evenly as the rest, so the pudding sets through without a dense or underdone patch.
“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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