1 pint of milk,3 oz. of cornflour,3 oz. of fine wheatmeal,2 oz. of butter,3 eggs,some raspberry or apricot jam. Rub the cornflour and meal smooth with a little of the milk;bring the rest to boil with the butter,and stir into it the smooth paste. Stir the mixture over the fire for about 8 minutes,then turn it into a basin to cool. Beat up the yolks of the eggs and add them to the cooked batter;whip the whites of the eggs to a stiff froth and add them to the rest;butter a pie-dish,pour in a layer of the batter,then spread a layer of jam,and so on,until the dish is full,finishing with the batter,and bake the pudding for 1/2 an hour.
- jam batter pudding
Related posts: