Batter pudding

Batter pudding

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
300g plain flour
1/4 teaspoon salt
2 eggs
625ml milk
1 tablespoon cooking fat or lard

Method

  1. Sift flour and salt into a bowl. Make a well in the centre of the flour and break eggs into this. Add about 125 ml of the milk. Stir, gradually working flour down from sides and adding more milk as required to make a stiff batter consistency. Beat well for about 5 minutes. Add rest of the milk. Cover and leave to stand for 30 minutes.
  2. Put fat into a Yorkshire pudding tin about 20 × 25 cm and heat in a preheated hot oven. The fat should just be beginning to smoke. Quickly pour in the batter and return to the oven, placing the tin at the top of the oven. Bake for about 25 minutes or until nicely browned. Reduce heat to moderately hot and continue baking for 10–15 minutes. Serve with wine, syrup or jam sauce.

Variations

  • Batter pudding with apples: prepare batter as for batter pudding. Cover and leave to stand for 30 minutes. Spread 500 g peeled, cored and sliced apples over bottom of well-greased tin and sprinkle with 6 teaspoons sugar and ¼ teaspoon cinnamon or grated lemon zest. Pour batter over and flake 15 g butter on top. Bake pudding in a preheated hot oven for about 25 minutes or until nicely browned, then reduce heat to moderately hot and continue baking for 10–15 minutes. Dredge with sugar before serving.
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