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Dessert

Batter Pudding, Baked

A baked pudding made from eggs, milk, flour, salt, and baking powder.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Batter Pudding, Baked

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. In a bowl, beat the egg yolks and set aside.

  3. In another bowl, beat the egg whites until stiff peaks form.

Make the batter

  1. Combine the milk, salt, baking powder, and flour with the egg yolks.

  2. Gently fold in the beaten egg whites.

  3. Pour the batter into an earthen dish.

Bake and serve

  1. Bake for 45 minutes.

  2. Serve with a rich sauce.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

Milk and flour barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Whites trapped by beating give the batter lift, and yolks add richness and set the structure.
Flour
Provides the starch and gluten that set the batter into a tender, sliceable body as it bakes.
Milk
Hydrates the flour and adds moisture and richness, helping the pudding set softly.
Baking powder
Releases gas in the heat, helping the pudding rise and become light.

The step that matters

Folding in the beaten egg whites. Stirring instead of folding deflates the whites' foam, losing the air that lifts the batter. Fold gently with a wide motion so the pudding stays light rather than dense.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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