Batter Pudding

This is a filling, hot dessert for winter lunch or supper. Serve it with a hot jam or marmalade sauce, or sprinkled with brown sugar and dotted with butter.

5 oz. flour

½ teaspoon salt

2 tablespoons sugar

½ teaspoon grated orange rind

2 egg yolks

5 fl. oz. milk

2 egg whites

1 tablespoon butter, softened

Sift the flour and salt into a medium-sized mixing bowl. Mix in the sugar and orange rind and make a deep well in the flour down to the bottom of the bowl.

Put the egg yolks into the well and add half the milk. Stir the mixture with a wooden spoon for 5 minutes, or until it has a creamy consistency. Add the rest of the milk and beat with a rotary beater for 5 more minutes.

Leave the batter to stand for 1 hour in a cool place.

In another medium-sized mixing bowl, using a wire whisk, beat the egg whites until they are stiff. With a spatula fold the whites into the batter.

Grease a medium-sized pudding basin with the butter and pour the batter into it. Cover the top with greaseproof or waxed paper and tie with string.

Place the pudding in a steamer or in a large pan filled with enough water to come half-way up the sides of the basin. Over moderate heat, bring the water to the boil.

Lower the heat, cover the pan and steam the pudding for 1 ½ hours, replenishing the water as it evaporates.

Remove the pudding basin from the steamer. Take off the greaseproof paper. Leave the pudding to stand for 1 minute before turning it out on to a warmed serving dish. Serve immediately.

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