
A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). If liked, any kind of fruit may be stirred into this; a pint of berries or sliced fruit. Serve with cream and sugar, wine sauce, or any sweet sauce.
Preserved exactly as written in the original source
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Sift together a pint of flour and a teaspoonful of baking powder into a deep dish, sprinkle in a little salt, adding also a tablespoonful of melted butter
Stir into this gradually a pint of milk
when quite smooth, add four eggs, yolks and whites beaten separately
Now add enough more flour to make a very stiff batter
If liked, any kind of fruit may be stirred into this; a pint of berries or sliced fruit
Boil two hours
Modern guidance to help you succeed with this vintage recipe
This Victorian-era steamed pudding relies on steam heat to gently cook the eggs and set the batter without curdling, while the baking powder provides lift in the oxygen-poor boiling environment. Beating egg whites and yolks separately incorporates air bubbles that expand during cooking, creating a lighter texture than would occur with whole beaten eggs. The prolonged boiling time allows the gluten structure to fully set while keeping the pudding moist through constant steam exposure, preventing the dry, tough texture that oven-baking would produce.
The batter can be prepared up to 2 hours ahead and held at room temperature, covered. Gently stir before transferring to the pudding mold. The fully cooked pudding can be made 1 day ahead, cooled completely, wrapped tightly, and refrigerated. Re-steam for 30-45 minutes to warm through before serving.
Store leftover pudding in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 30-60 seconds, or re-steam the entire pudding wrapped in foil for 20-30 minutes. The texture is best when served warm with sauce, as the pudding becomes denser when cold.
AI-generated tips from Chef Cecil's culinary database
The batter can be prepared up to 2 hours ahead and held at room temperature, covered. Gently stir before transferring to the pudding mold. The fully cooked pudding can be made 1 day ahead, cooled completely, wrapped tightly, and refrigerated. Re-steam for 30-45 minutes to warm through before serving.
Store leftover pudding in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 30-60 seconds, or re-steam the entire pudding wrapped in foil for 20-30 minutes. The texture is best when served warm with sauce, as the pudding becomes denser when cold.