Mrs Beetons Puddings and Desserts Revisited
Baked Batter Pudding with Dried or Fresh Fruit
710ml (1¼ pints) Milk
110g (4oz) Currants
50g (2oz) Suet, finely shredded
3 Eggs
4 tbsp Flour
Pinch Salt
Mix the milk, flour and eggs to a smooth batter.
Add a little salt, the suet and currants, which should be well washed, picked and dried.
Put the mixture into a buttered pie dish.
Bake in a moderate oven for 1¼ hour.
When fresh fruits are in season, this pudding is exceedingly nice, with damsons, plums, redcurrants, gooseberries, or apples.
When made with these, the pudding must be thickly sprinkled over with caster 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, but omitting the suet.
It must be sent quickly to table and covered plentifully with caster sugar.
Time: Baked batter pudding, with fruit, 1¼ to 1½ hour. boiled ditto, 1½ to 1¾ hour, allowing that both are made with the above proportion of batter. Smaller puddings will be done enough in ¾ or 1 hour.
Sufficient for 7 or 8 persons.
Seasonable at any time, with dried fruits.
BAKED BATTER PUDDING with Dried or Fresh Fruit
1247. 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.
Mode - 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.
Time - Baked batter pudding, with fruit, 1-1/4 to 1-1/2 hour; boiled ditto, 1-1/2 to 1-3/4 hour, allowing that both are made with the above proportion of batter. Smaller puddings will be done enough in 3/4 or 1 hour.
Average cost, 10d.
Sufficient for 7 or 8 persons.
Seasonable at any time, with dried fruits.
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