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Batter and Fruit Pudding

Puddings

Dish part-filled with flour-egg-sugar-milk batter, fruit added, baked (Francatelli 1852, Acton 1845, etc).

A Goon Show episode in 1954 was entitled 'The Dreaded Batter Pudding Hurler (of Bexhill on Sea)'.


Original Receipt in Francatelli 1852;

No. 43. A Batter and Fruit Pudding.
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.



For similar fruit-and-batter puddings, see:
Batter and Fruit Pudding
Cherry Batter Pudding
Derby Batter Pudding
Duffield Pudding
Kentish Fruit Batter
Nottingham Batter Pudding
Tasty Batter Pudding
Tewkesbury Saucer Batters



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