Your online resource

for all things culinary

HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ?


Mrs Beeton Baked Batter Pudding


This is an original Mrs. Beeton recipe taken from her famous book, Beeton’s Book of Household Management.  Both the quantities and text have been reproduced as originally published, with the exception of a little reformatting of the ingredient list to make it easier to follow. 

Conversion chart

1oz = 25g

1lb = 450g

1 gill =  140ml/4½ fl.oz.

1 teacup = 240ml/8fl.oz.

1 pint = 600ml/20fl.oz.

1 quart = 960ml/32fl.oz.

Go to: -   Other Mrs Beeton Recipes  |  History of Mrs. Beeton



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.



Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.


If you've arrived at this page via a search engine, do take a few minutes to look around the site. We're convinced you'll find lots more excellent recipes and in depth culinary information covering a wide range of food related topics.





 Follow us 




Main equipment required to make this recipe


Measuring Jug


Wooden or Plastic Spoon


Make Ahead/Freeze

Cover and refrigerate for up to 2 days

Not suitable for freezing


Related Recipes and Information

Sauce Recipes

Accompaniment Recipes 

Vegetable Side Dish  Recipes  

 Sign up for Free E-Mailings

Still not found what you're looking for?


Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!



About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  


This Web Site was designed and created by Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos ©