|
|
 Flour-and-egg batter, cooked very hot, hot cherries and reduced juice poured in. Given in 'Food in England' by Dorothy Hartley (Hartley 1954). A cherry batter pudding Image: http://www.waitrose.com For similar fruit-and-batter puddings, see: Batter and Fruit Pudding Cherry Batter Pudding Derby Batter Pudding Duffield Pudding Kentish Fruit Batter Nottingham Batter Pudding Tasty Batter Pudding Tewkesbury Saucer Batters  |
|
MORE FROM Foods of England... Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ● Email: [email protected] COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022 BUILT WITH WHIMBERRY |