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(Batter Pudding, Baked I)
(Batter Pudding, Boiled)

Batter Pudding, Baked II
with Dried or Fresh Fruit

Time: Baked batter pudding, with fruit, 1-1/4 to 1-1/2 hour; boiled ditto, 1-1/2 to 1-3/4 hour, allowing that both are made with the above proportion of batter. Smaller puddings will be done enough in 3/4 or 1 hour.

Sufficient for 7 or 8 persons.

Seasonable at any time, with dried fruits.

  1. 1-1/4 pint of milk
  2. 4 tablespoonfuls of flour
  3. 3 eggs
  4. 2 oz. of finely-shredded suet
  5. 1/4 lb. of currants
  6. a pinch of salt

  1. Mix the milk, flour, and eggs to a smooth batter
  2. Add a little salt, the suet, and the currants, which should be well washed, picked, and dried
  3. Put the mixture into a buttered pie-dish
  4. Bake in a moderate oven for 1-1/4 hour.

When fresh fruits are in season, this pudding is exceedingly nice, with damsons, plums, red currants, gooseberries, or apples; when made with these, the pudding must be thickly sprinkled over with sifted sugar

Boiled batter pudding, with fruit, is made in the same manner, by putting the fruit into a buttered basin, and filling it up with batter made in the above proportion, but omitting the suet. It must be sent quickly to table, and covered plentifully with sifted sugar.

Source: The Book of Household Management by Isabella Beeton (1859)

Recipe Page
All Recipes
(Batter Pudding, Baked I)
(Batter Pudding, Boiled)

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