Another Batter Pudding

1 hour.


  • Flour, 3 tablespoonsful
  • eggs, 3
  • salt, ½ teaspoonful
  • milk, ½ to whole pint


Mix the yolks of three eggs smoothly with three heaped tablespoonsful of flour, thin the batter with new milk until it is of the consistence of cream, whisk the whites of eggs apart, stir them into the batter, and boil the pudding in a floured cloth or in a battered mould or 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 the slightest delay.