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.
1oz = 25g
1lb = 450g
1 gill =
1 teacup =
1 pint =
1 quart =
1–1/4 pint of milk,
4 tablespoonfuls of flour,
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
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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