Batters: Basic Recipe

Batter Pudding

Preparation info
  • 6

    • Difficulty


    • Ready in

      35 min

Appears in

By Isabella Beeton

Published 1861

  • About


  • ½ lb. plain flour
  • ¼ teasp. salt
  • 2 eggs


Sift the flour and salt into a basin. Make a well in the centre of the flour and break the eggs into this. Add about a gill of the milk. Stir gradually, working the flour down from the sides and adding more milk, as required, to make a stiff batter consistency. Beat well for about 5 min. Add the rest of the milk. Cover and leave to stand for 30 min. Put the fat into a Yorkshire pudding tin and