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gently as possible for about 40 minutes, and serve with custard sauce made with the yolks of the eggs.

Time.—To steam the pudding, about 40 minutes. Average Cost, 1s. to 1s. 2d. Sufficient for 4 or 5 persons.


Ingredients.—1 pint of milk, 2 eggs, 4 heaped tablespoonfuls of flour, salt, dripping.

Method.—Put the flour and a good pinch of salt into a basin, make a well in the centre, break in the eggs, stir, gradually mixing in the flour from the sides, and add milk by degrees until a thick smooth batter is formed. Now beat well for 10 minutes, then add the remainder of the milk, cover, and let it stand for at least 1 hour. When ready to use, cover the bottom of a pudding-tin with a thin layer of dripping taken from the meat-tin, and while the tin and dripping are getting thoroughly hot in the oven, give the batter another good beating. Bake the pudding for 10 minutes in a hot oven to partially cook the bottom, or, if more convenient, place the hottest shelf from the oven on the meat stand, and at once put the pudding in front of the fire, and cook it until set and well-browned. "Yorkshire" pudding is always cooked in front of the fire; when baked in the oven, the term "batter pudding" is applied to it by the people in the county whence it derives its name.

Time.—About 40 minutes. Average Cost, 6d. Sufficient for 5 or 6 persons.

1931.—YORKSHIRE PUDDING WITH RAISINS. (See Yorkshire Pudding, No. 1930.)

Sultana raisins or currants may be sprinkled in after the batter has been poured into the tin. This pudding is frequently served with gravy, and, as a rule, before the meat.

1932.—YORKSHIRE PUDDING, BOILED. (See Batter Pudding, Boiled, No. 1782.)


1933.—APRICOT SOUFFLÉ. (Fr.Soufflé aux Abricots.)

Ingredients.—6 fresh or tinned apricots, 4 ozs. of Vienna flour, 2 ozs. of butter, 2 ozs. of castor sugar, ½ a pint of milk, 3 yolks of eggs, 4 whites of eggs.