Batter Pudding With Strawberry Sauce

 

Note from Cheri: This recipe comes to us from New Brunswick's King's Landing Historical Settlement. The settlement offers visitors an accurate historical experience of what life was like in New Brunswick in days gone past. This recipe comes from their cookbook "From The Kitchens Of King's Landing." Follow this link to learn more about New Brunswick, it's regional cuisine and more recipes!

Pudding 1/2 cup flour 9 eggs, separated 1/4 tsp. salt 4 cups milk 2 T brown sugar 1 tsp. vanilla Sauce 1/4 cup butter 1 cup sugar 1 cup mashed strawberries

Serves 6-8 Pre-heat oven to 350° F. Grease and flour a mould or pan for the pudding. Beat 9 eggs whites until soft peaks form. Set aside. Pudding Stir 1/2 cup flour with the yolks of 9 eggs until well blended. Add salt and beat thoroughly. Stir in 4 cups of milk, add the brown sugar. Fold in the beaten egg whites. Put mixture into mold or pan and set this into a pan of boiling water, then put the whole thing into the oven for 2 hours. After removing from the oven, lift the pudding out of the hot water. Plunge the mold or pan into cold water (don't let the water come over the top) for a second or two. This step insures that the pudding will come out of the mould smoothly. Serve at once with the Strawberry sauce. Sauce Cream softened butter and sugar. Beat in strawberries.