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

Sufficient for 5 or 6 persons.

Seasonable at any time.

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