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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
 

 

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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