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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. Beat the egg yolks and whites separately.

Make the batter

  1. In a bowl, combine the milk, salt, baking powder, and flour.

  2. Fold in the beaten egg whites last.

  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
Yolks enrich and bind the batter, while beaten whites add lift and a light, airy texture.
Flour
Provides the starch and gluten structure that holds the pudding together as it bakes.
Milk
Supplies the liquid that hydrates the flour and gives the pudding its moist, tender body.
Baking powder
Releases gas as it heats, helping the batter rise and become lighter.

The step that matters

Fold in the beaten egg whites. Folding gently keeps the air trapped in the whites. Stirring or deflating them loses that lift, leaving a denser pudding.

“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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