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📝 Description
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74
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🥘 Ingredients
3 eggs, 1 oz. of butter, 1 pint of milk, 3 tablespoonfuls of flour, a little salt.
👨🍳 Method
Put the flour into a basin, and add sufficient milk to moisten it; carefully rub down all the lumps with a spoon, then pour in the remainder of the milk, and stir in the butter, which should be previously melted; keep beating the mixture, add the eggs and a pinch of salt, and when the batter is quite smooth, put it into a well-buttered basin, tie it down very tightly, and put it into boiling water; move the basin about for a few minutes after it is put into the water, to prevent the flour settling in any part, and 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.
📜 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 Boiled Batter Pudding, expecting a dense, heavy affair, but I was pleasantly surprised. The texture was remarkably light and spongy, like a cross between a Yorkshire pudding and a soufflé. I found that the key to this delight was the gentle movement of the basin in the boiling water, preventing any lumpiness and ensuring an even cook. This recipe is a hidden gem for weeknight cooks looking to impress with minimal effort. The pudding pairs beautifully with a dollop of stewed fruit or a drizzle of sweet sauce, making it a versatile dessert option. I served mine with a quick blackberry compote, and it was a hit. Don't be put off by the old-fashioned method; the results are worth the wait.
