1 cup (100 g) asparagus points
25 g (1 oz) ham
1/3 cup (50 g) plain flour (All purpose)
salt and pepper
2 eggs
2 tbsp (1 oz) 25 g softened butter
milk
fat for greasing
25 g (1 oz) ham
1/3 cup (50 g) plain flour (All purpose)
salt and pepper
2 eggs
2 tbsp (1 oz) 25 g softened butter
milk
fat for greasing
method
1. Chop the asparagus points until they are the size of peas.
2. Mince the ham very finely.
3. Put into a bowl with the flour, asparagus, and seasoning.
4. Beat the eggs well, and add with the butter to the asparagus with enough milk to make the mixture the consistency of a thick batter.
5. Pour into a greased 750 ml mould or pudding basin.
6. Cover securely with a double layer of buttered greaseproof paper or foil.
7. Steam gently for 2 hours.
8. Turn out on to a warmed serving dish and serve with melted butter poured round, but not over, the pudding.
2. Mince the ham very finely.
3. Put into a bowl with the flour, asparagus, and seasoning.
4. Beat the eggs well, and add with the butter to the asparagus with enough milk to make the mixture the consistency of a thick batter.
5. Pour into a greased 750 ml mould or pudding basin.
6. Cover securely with a double layer of buttered greaseproof paper or foil.
7. Steam gently for 2 hours.
8. Turn out on to a warmed serving dish and serve with melted butter poured round, but not over, the pudding.
serving amount
serves 4
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