English Batter is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic batter of flour, butter, eggs and milk that is typically used to make sweet or savoury puddings but which can also be used to coat fruit before deep frying. The full recipe is presented here and I hope you enjoy this classic British version of: English Batter.
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This is a classic recipe for a Victorian version of English Batter that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
BATTER, ENGLISH,—Put half a pound of sifted flour into a dish with a pinch of salt, two tablespoonfuls of melted butter, and the yolk of two eggs. Moisten and work up this with milk or water till it is of a proper consistence. Just before it is used have the whites of two eggs, well whipped, and work them into the paste.
Flour, 1/2lb.; salt, a pinch; butter, melted, 2 tablespoonfuls; eggs, 2 yolks and 2 whites; milk or water to moisten.
Modern Redaction
Ingredients:
225g plain flour, sifted
pinch of salt
2 tbsp butter, melted and cooled
2 egg yolks
milk of water to moisten
2 egg whites
Method:
Combine the flour in a bowl with the salt, butter and egg yolks. Mix well then add just enough milk of water to moisten. Now add enough water (or milk) to yield the consistency of thick cream.
Beat the egg whites in a bowl until stiff then fold into your batter. Use immediately to either coat your food before deep frying or for making a batter pudding.
Flour, 1/2lb.; salt, a pinch; butter, melted, 2 tablespoonfuls; eggs, 2 yolks and 2 whites; milk or water to moisten.