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Time: 1-1/4 hour in a basin, 1 hour in a cloth.

Sufficient for 5 or 6 persons.

Seasonable at any time.

Ingredients
  1. 3 eggs
  2. 1 oz. of butter
  3. 1 pint of milk
  4. 3 tablespoonfuls of flour
  5. a little salt
Directions
  1. Put the flour into a basin,
  2. Add sufficient milk to moisten it
  3. Carefully rub down all the lumps with a spoon
  4. Pour in the remainder of the milk
  5. Stir in the butter, which should be previously melted
  6. Keep beating the mixture
  7. Add the eggs and a pinch of salt
  8. When the batter is quite smooth, put it into a well-buttered basin
  9. Tie it down very tightly
  10. Put it into boiling wate
  11. Move the basin about for a few minutes after it is put into the water, to prevent the flour settling in any part
  12. Boil for 1-1/4 hour

This pudding may also be boiled in a floured cloth that has been wetted in hot water; it will then take a few minutes less than when boiled in a basin. Send these puddings very quickly to table, and serve with sweet sauce, wine sauce, stewed fruit, or jam of any kind: when the latter is used, a little of it may be placed round the dish in small quantities, as a garnish.

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

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