Baked Batter Pudding is a pudding very similar to Yorkshire pudding, comprising a batter of milk, flour, eggs, butter and salt, beaten to a smooth paste and baked in the oven for about three-quarters of an hour. Baked batter pudding is traditionally served with a sweet sauce or sweet stewed fruits. Research Baked Batter Pudding
In cooking, batter is a runny mixture of flour, eggs and milk, usually seasoned with a little salt, sometimes with butter added. Batter forms the basis for pancakes and Yorkshire pudding as well as a coating for fried meats and fruits (fritters). Research Batter
Yorkshire pudding is a savoury dish of baked batter - flour, milk, and eggs. Traditionally the batter was baked under the meat, but now it is more often baked separately, and eaten with roast beef. Yorkshire puddings may be large or small. Small, individual Yorkshire puddings, known as 'pop overs' or 'breakfast puffs' were a popular breakfast dish in the USA during the late 19th century. Yorkshire pudding differs from baked batter pudding, in having a greater proportion of flour to milk, fewer eggs and no butter in the mixture. Research Yorkshire Pudding
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Abbreviations
Research Baked Batter Pudding
