Yorkshire Summer Batter

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 5oz plain flour
  • 1 pint milk
  • 2 eggs
  • 4oz sugar
  • 8oz summer fruit (blackcurrants, redcurrants, gooseberries or raspberries)


    Mix the flour smoothly with quarter pint milk. Boil the remaining milk and add this gradually to the flour mixture. Return to the pan, and boil the mixture for five minutes, stirring all the time. Leave until lukewarm, then beat in the eggs and sugar. Beat thoroughly and stir in the fresh fruit. Put into a buttered pudding basin. Cover with greaseproof paper, and foil or a pudding cloth. Put into a saucepan of boiling water, and boil for one and a half hours. Turn out and sprinkle with sugar. Serve with cream or custard.