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American Southern
Baked Batter Pudding
Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 28. One of the earliest known cookbooks by an African American author.
15 minPrep Time
30 minCook Time
6Servings
mediumDifficulty
Why This Recipe Works
This historic custard-style pudding relies on the coagulation of egg proteins when heated, which creates structure as the eggs set around 160-180°F. The high proportion of eggs to milk (12 eggs to a half gallon) creates a firm, sliceable texture rather than a soft custard. The flour addition provides additional structure and prevents excessive curdling, while the milk's proteins and fats contribute richness and help moderate the cooking temperature for even setting.
Before You Begin
- •Note: The original measurements appear unusual (1 cup allspice is excessive). Consider using 1-2 teaspoons of ground allspice or 1 tablespoon of whole allspice berries instead.
- •Bring eggs and milk to room temperature for 30 minutes before mixing to ensure even cooking and prevent the batter from seizing when combined.
- •Preheat your oven to 350°F and position the rack in the center for even heat distribution.
- •Grease your baking pan generously with butter to prevent sticking, as this egg-heavy batter will adhere to the pan.
- •Whisk the eggs thoroughly until they're pale yellow and slightly frothy—this incorporates air for a lighter texture.
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