Sweet Baked Goods Batter and Fruit Pudding

no. 43. a batter and fruit pudding
(from A Plain Cookery Book for the Working Classes, by Elme Charles Francatelli, 1852)

Ingredients:

2 quarts milk​

1 lb. flour​

4 eggs​

8 oz. sugar​

1 quart of fruit (either plums, gooseberries, currants, &c.)​

1 oz. butter​

a good pinch of salt​

Instructions:

Ingredients, two quarts of milk, one pound of flour, four eggs, eight ounces of sugar, one quart of fruit (either plums, gooseberries, currants, &c.), one ounce of butter, a good pinch of salt. First, mix the flour, eggs, sugar, salt, and a pint of the milk, by working all together in a basin or pan, with a spoon, and when quite smooth, add the remainder of the milk; work the batter thoroughly, and pour it into a large pie-dish, greased with the butter; add the fruit, and bake the pudding for an hour and a-quarter.​

 

[donna]

This sounds good. Have to try.

 

[donna]

Many may think of Yorkshire Pudding when think of Batter Pudding. It is traditional accompaniment to roast beef. French version of batter pudding is clafouti which contains fresh cherries. English batter pudding dates back centuries.

Mrs. Beeton's batter pudding from 1861 is sugar-less and includes currants. She also suggests using fresh fruits., like plums, apples or gooseberries. These pudding are very delicious.

 

[Reconstructed Rebel]

This does sound good! I always have to remind myself that "milk" in these old recipes was not homogenized and there would be cream floating on the top. Also eggs were room temperature. Sometimes when I'm trying to recreate a dish it seems to make a difference, sometimes not. And evidently housewives used a kitchen scale instead of measuring cups as well in 1852.