![\"\"](\"/static/img/badges/bage_top.png\")
![\"\"](\"/static/img/badges/puddings.png\")
![\"\"](\"/static/img/badges/bage_buttom.png\")
📝 Description
![\"\"](\"/static/img/badges/l1a.png\")
72
![\"\"](\"/static/img/badges/r1.png\")
🥘 Ingredients
1/2 pint of asparagus peas, 4 eggs, 2 tablespoonfuls of flour, 1 tablespoonful of _very finely_ minced ham, 1 oz. of butter, pepper and salt to taste, milk.
👨🍳 Method
Cut up the nice green tender parts of asparagus, about the size of peas; put them into a basin with the eggs, which should be well beaten, and the flour, ham, butter, pepper, and salt. Mix all these ingredients well together, and moisten with sufficient milk to make the pudding of the consistency of thick batter; put it into a pint buttered mould, tie it down tightly with a floured cloth, place it in _boiling water_, and let it boil for 2 hours; turn it out of the mould on to a hot dish, and pour plain melted butter _round_, but not over, the pudding. Green peas pudding may be made in exactly the same manner, substituting peas for the asparagus.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Asparagus Pudding this week, eager to transform humble asparagus into something extraordinary. The process was surprisingly simple, despite the vintage charm of the recipe. I found that the finely minced ham added a delightful savoury depth that I hadn't anticipated, making this dish far more exciting than a mere vegetable side. This pudding is a winner for weeknight cooks looking to impress with minimal effort. The key is to prepare the asparagus and other ingredients ahead of time, then simply assemble and steam while you attend to other dinner tasks. Serve it with a drizzle of melted butter and a side of crusty bread to soak up any remaining juices. The result? A comforting, slightly retro dish that's sure to become a new favourite.
