Northallerton Batter Pudding

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 4oz plain flour
  • 1 egg
  • 1 tablespoon caster sugar
  • ½ pint milk
  • 2 drops vanilla essence
  • 1oz lard


    Sieve the flour into a mixing bowl. Make a well in the centre, add the egg and sugar and gradually beat the egg into the flour, adding a little milk to make a smooth paste. Add the vanilla essence and beat in the remaining milk until small bubbles rise to the surface. Leave to stand for thirty minutes. Heat the lard in a baking dish until smoking, add batter and bake at 425°F, 220°C, gas mark 7 for thirty minutes. Serve with golden syrup and cream.