Batter Pudding
- 1 quart flour
- 7 eggs, whites & yolks beaten separately
- 1/2 cup butter, melted
- 1 tsp salt
- 1 tsp baking soda, dissolved in lukewarm water
- 2 tsps cream of tartar, also dissolved
- Milk
Beat the egg yolks very light. Stir the flour and milk alternately into the beaten egg yolks. Use enough milk to make a batter the consistency of sponge cake batter. Add the melted butter, baking soda, cream of tartar and salt. Slowly stir in the egg whites, beaten to a stiff froth.
Bake in a mold. Serve with brandy sauce.
Bake in a mold. Serve with brandy sauce.
Submitted by Jan 30, 2010
15 min
30 min
45 min