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📝 Description
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🥘 Ingredients
1-1/4 pint of milk, 4 tablespoonfuls of flour, 3 eggs, 2 oz. of finely-shredded suet, 1/4 lb. of currants, a pinch of salt.
👨🍳 Method
Mix the milk, flour, and eggs to a smooth batter; add a little salt, the suet, and the currants, which should be well washed, picked, and dried; put the mixture into a buttered pie-dish, and 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.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried Mrs. Beeton's classic batter pudding this week, and I must say, it was a delightful journey back to simpler times. I found the technique reminiscent of a classic Yorkshire pudding, but with a fruity twist that made it feel more like a proper dessert. I was surprised by how the currants plumped up beautifully during baking, adding a delightful burst of tartness that balanced the richness of the batter. The suet, though an old-fashioned ingredient, melted away to leave a satisfyingly moist crumb. This recipe is perfect for a weeknight cook looking to impress with minimal effort. The batter comes together quickly, and the oven does most of the work. I chose to use damsons, as suggested, and the result was a rustic, comforting pudding that would be equally at home on a Victorian dinner table or a modern family's Sunday lunch. It's a testament to the enduring appeal of classic British baking.
