Puff Pudding
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- 6 eggs
- 6 spoonsful milk
- 6 spoonsful flour
- butter
- butter
- sugar
- nutmeg
Instructions
- Beat six eggs together. Add six spoonsful of milk and six spoonsful of flour, beating until combined.
- Butter some cups and pour in the batter. Bake quickly until risen and golden.
- Turn the puddings out of the cups and serve warm with butter, sugar, and nutmeg.