Steamed Puddings
Pudding heavy and soggy: Mixture too wet.  Inadequate covering of pudding.  Water off boil.  Under-cooking.  Filling too moist.

Pudding too dry: Mixture too dry.  Over-cooking.

Pudding breaks and sticks to basin when turned out: Basin insufficiently greased. Pudding not left to stand for 3 �?5 minutes before turning out.  Under-cooking.

Insufficiently risen: Batter too thin.  Too little egg.  Oven too cool. Pudding too low in oven.

Pancakes
Soggy: Batter too thick.  Not enough fat in frying pan. Under-cooked.  Too much batter used for each pancake.

Break easily: Batter too thin. Insufficient egg.

Difficult to roll or fold: Batter too thick.  Pancakes too thick.  Over-cooked. 

Fritters
Greasy: Fat too cool. Fritters not drained well after cooking.
Food inside uncooked: Fat too hot. Coating too thin or uneven.  Pieces of food too large.
Batter floats off food: Batter too thin.  Food not dried before dipping in batter.  Fat at wrong temperature.