Sunderland Pudding

Heating the milk and melting the butter creates an emulsion that incorporates more evenly into the batter, preventing lumps. The combination of whole eggs and additional yolks (omitting two whites) increases richness and fat content, which creates a tender, custard-like interior rather than a cake-like texture. The extra yolks also provide lecithin for emulsification and create a more stable structure during baking. Beating the batter well incorporates air while developing just enough gluten for structure, resulting in puddings that are light yet substantial enough to hold their shape when unmolded.