British Recipes > Tewkesbury Saucer Batters

How to make Tewkesbury saucer batters:
These individual batters are very similar to Norfolk Pudding except that they traditionally use rhubarb as the filling.


for batter:
2 eggs (separated)
1 heaped tablespoon plain flour
1 pint milk

for filling:
1 1/2 cups prepared rhubarb (or any soft fruit)
1 tablespoon water
3 level tablespoons clear honey
(see measure conversions for more information)


- In a basin beat the egg yolks.
- Add the sieved flour and gradually blend in the milk.
- Whisk the egg whites until very stiff and fold in to this mixture.
- Pour the batter into 4 - 6 hot buttered saucers (depending on the size) making sure they are ovenproof.
- Bake at approx 190 degrees centigrade (see temperature conversions) for about 15 minutes until set.
- In the meantime, stew the fruit until tender in the water and honey.
- Remove the hot batters from the saucers and place on serving dishes.
- Pile hot fruit on half of them and cover with the other batters.