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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 from 'A Plain Cookery Book for the Working Classes' by Charles Elmé Francatelli (Francatelli 1846)

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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