Batter Pudding Without Eggs is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic boiled pudding of flour and milk flavoured with saffron and ginger. The full recipe is presented here and I hope you enjoy this classic British version of: Batter Pudding Without Eggs.
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This is a classic recipe for a Victorian version of Batter Pudding Without Eggs 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, WITHOUT EGGS.—Mix six tablespoonfuls of flour with a little milk, and when quite smooth, add a quart of milk, a teaspoonful of salt, two teaspoonfuls of grated ginger, and two of tincture of saffron; stir together well, and boil in for an hour.
6 tbsp plain flour
1l milk
1 tsp salt
2 tsp ground ginger
generous pinch of saffron ground with 2 tsp water in a mortar
Method:
Mix the flour with a little of the milk to form a smooth paste then beat in the remaining milk, salt and ginger. Finally stir in the saffron mixture and pour the batter into a pan.
Bring to a boil and cook for 1 hour, until well thickened. Serve hot.
Flour, 6 tablesponfuls; milk, 1 quart; salt, 1 teaspoonful; ginger, grated, 2 teaspoonfuls; tincture of saffron, 2 teaspoonfuls.