Batter Pudding is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic baked or steamed pudding of flour, milk and eggs that can be served with sweet or savoury dishes. The full recipe is presented here and I hope you enjoy this classic British version of: Batter Pudding.
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This is a classic recipe for a Victorian version of Batter Pudding that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
BATTER PUDDING.—Beat well together with a little milk, six ounces of fine flour, a pinch of salt, and three eggs; when this is the consistence of cream, pour into a buttered dish. It may be either baked or boiled. If baked, three quarters of an hour will suffice, if boiled, it should be put into a buttered and floured basin, tied over with a cloth, and boiled for an hour and three quarters.
Flour, 6ozs.; salt, a pinch; eggs, 3; milk, sufficient.
Modern Redaction
Ingredients:
120g plain flour
4 tbsp milk
pinch of salt
3 eggs
milk
Method:
Beat together the flour and 4 tbsp milk then add the salt and eggs and mix thoroughly. Now add enough milk to give the batter the consistency of double cream.
Pour the resultant batter either into a buttered baking dish or a buttered pudding basin. If oven baking then place the dish in an oven pre-heated to 180°C and bake for 60 minutes, or until set and golden.
If you are going to steam then cover the pudding basin with a double layer of cloth and tie securely. Place in a steaming basket and cook for 105 minutes.
Flour, 6ozs.; salt, a pinch; eggs, 3; milk, sufficient.