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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.

Submitted by Tess M Jan 30, 2010 15 min 30 min 45 min

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