Batter Fruit Pudding

Instructions

1. Butter thickly a basin which holds a pint and a half, and fill it nearly to the brim with good boiling apples pared, cored, and quartered.
2. Pour over them a batter made with four tablespoonsful of flour, two large or three small eggs, and half a pint of milk.
3. Tie a buttered and floured cloth over the basin, which ought to be quite full, and boil the pudding for an hour and a quarter.
4. Turn it into a hot dish when done, and strew sugar thickly over it: this, if added to the batter at first, renders it heavy.
5. Morella cherries make a very superior pudding of this kind; and green gooseberries, damsons, and various other fruits answer for it extremely well: the time of boiling must be varied according to their quality and the size of the pudding.
6. Proportions: For a pint and a half mould or basin filled to the brim with apples or other fruit; flour, 4 tablespoonsful; eggs, 2 large or 3 small; milk, 1/2 pint: 1-1/4 hour.
7. Note: Apples cored, halved, and mixed with a good batter make an excellent baked pudding, as do red currants, cherries, and plums of different sorts likewise.