Miss Parloa's Young Housekeeper / Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three

by Maria Parloa

Steamed Batter Pudding.

1/2 pint of milk.

1 gill of flour.

2 eggs.

1/4 teaspoonful of salt.

Have a covered mould well buttered. Beat the eggs till light, and add the milk and salt to them. Pour half this mixture on the flour, and beat well. When the batter is smooth, beat in the remainder of the liquid mixture and pour the batter into the mould. Cover closely and steam for one hour. Serve with a hot sauce. This pudding should be turned out of the mould very carefully, and served on a hot dish.