Pudding
Ingredients
Directions
The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Make the batter
Mix the batter in a bowl until smooth and free from lumps.
Add a pinch of salt and the yolks of the eggs.
Beat the egg whites to a strong froth.
Stir the froth into the batter briskly just before cooking.
Bake
Heat the dripping in a tin baking dish until very hot.
Pour the pudding batter into the hot dish and bake in a 400°F (200°C) oven for 15 minutes or until set.
Cook under the meat
Place the baking dish in a dripping pan under the meat and let it cook for an hour until browned.
Finish and serve
Drain the fat from the pudding.
Slide the pudding onto a hot dish.
Cut into neat square pieces and serve.
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
- Eggs
- Beaten whites trap air that lifts the batter; yolks help it set.
- Dripping
- Hot fat in the tin starts the batter cooking at once and gives browning and flavour.
The step that matters
Stirring the beaten whites into the batter. Whipped egg whites hold air bubbles that make the pudding rise. Stirring briskly and only just before baking is needed to fold them in without collapsing the froth, which would leave the pudding dense and flat.
“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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