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Yorkshire Summer Batter
- Difficulty
Easy
By Mary Norwak
Published 1991
Ingredients
5 oz 1 pint 2
Method
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 in
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