Baked Batter Pudding Recipe

Instructions

1. Separate the yolks from the whites of 4 eggs, beat them well separately, and throw them in a basin together; then mix them very gradually with 6 or 8 ounces of flour, and a pinch or two of salt.
2. Make the batter of the proper consistency by adding little more than 1 pint of good milk.
3. Bake in a buttered dish for three-quarters of an hour in a quick oven.
4. This pudding is much improved by careful mixing.
5. If the eggs, flour, and milk are not well blended together the pudding is often a failure.