Common Batter Pudding

Beat four eggs thoroughly, mix with them half a pint of milk, and pass them through a sieve, add them by degrees to half a pound of flour, and when the batter is perfectly smooth, thin it with another half pint of milk. Shake out a wet pudding-cloth, flour it well, pour the batter in, leave it room to swell, tie it securely, and put it immediately into plenty of fast-boiling water. An hour and ten minutes will boil it Send it to table the instant it is dished, with wine sauce, a hot compote of fruit, or raspberry vinegar: this last makes a delicious pudding sauce. Unless the liquid be added very gradually to the flour, and the mixture be well stirred and beaten as each portion is poured to it, the batter will not be smooth: to render it very light, a portion of the whites of the eggs, or the whole of them, should be whisked to a froth and stirred into it just before it is put into the cloth.

Flour, 1/2 lb.; eggs, 4; salt, 3/4 teaspoonful; milk, 1 pint: 1 hour and 10 minutes.


Modern taste is in favour of puddings boiled in moulds, but, as we have already stated, they are seldom or ever so light as those which are tied in cloths only. Where appearance is the first consideration, we would recommend the use of the moulds, of course.

Another Batter Pudding

Mix the yolks of three eggs smoothly with three heaped tablespoons-ful of flour, thin the batter with new milk until it is of the consistency of cream, whisk the whites of eggs apart, stir them into the batter, and boil the pudding in a floured cloth or buttered basin for an hour. Before it is served, cut the top quickly into large dice, half through the pudding, pour over it a small jarful of fine currant, raspberry, or strawberry jelly, and send it to table without delay.

Flour, 3 tablespoonsful; eggs, 3; salt, 1/2 teaspoonful; milk, from 1/2 to a whole pint: 1 hour.


For a very large pudding, double the quantity of ingredients and the time of boiling will be required.

Batter Fruit Pudding

Butter thickly a basin which holds a pint and a half, and fill it nearly to the brim with good boiling apples pared,, cored, and quartered; pour over them a batter made with four tablespoonsful of flour, two large or three small eggs, and half a pint of milk. Tie a buttered and floured cloth over the basin, which ought to be quite full, and boil the pudding for an hour and a quarter. Turn it into a hot dish when done, and strew sugar thickly over it: this, if added to the batter at first, renders it heavy. Morella cherries make a very superior pudding of this kind; and green gooseberries, damsons, and various other fruits, answer for it extremely well: the time of boiling it must be varied according to their quality and its size.

For a pint and a half mould or basin filled to the brim with apples or other fruit; flour, 4 tablespoonsful; eggs, 2 large or three small; milk, 1/2 pint: 1 1/4 hour.


Apples cored, halved, and mixed with a good batter, make an excellent baked pudding, as well as red currants, cherries, and plums of different sorts.

Another Suet Pudding

Make into a somewhat lithe, but smooth paste, half a pound of fine stale bread-crumbs, three quarters of a pound of flour, from ten to twelve ounces of beef-suet, chopped extremely small, a large half-teaspoonful of salt, and rather less of pepper, with two eggs and a little milk. Boil it two hours and a quarter.

A Cheap Suet Pudding

With a pound of flour mix well an equal weight of good potatoes boiled and grated (or prepared by Captain Kater's receipt, page 230), a quarter pound of suet, and a small teaspoonful of salt. Make these into a stiff batter, with milk, and boil the pudding one hour in a well-floured cloth. .