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Dessert

Batter Pudding

A steamed pudding made from milk, eggs, and salt, served with sugar, preserves, or gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Batter Pudding

Ingredients

Directions

Prepare

  1. Bring the milk to a boil.

  2. Let the milk cool slightly, then add the salt and beaten eggs.

Steam

  1. Pour the mixture into a greased basin, covering it with greased paper.

  2. Steam slowly for 30 minutes, ensuring not to overfill the basin.

  3. Check that the pudding is firm to the touch when done.

Serve

  1. Serve with sugar, preserves, or meat gravy.

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 + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

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

What each ingredient does

Milk
Forms the liquid base that sets into a soft, tender pudding when heated with the eggs.
Eggs
Set as they heat, giving the pudding its firm, sliceable structure.

The step that matters

Steam slowly and do not overfill the basin. Gentle heat lets the egg proteins set evenly, while high heat makes the custard tough, rubbery, or pitted. Overfilling leaves no room for expansion and can stop steam from circulating, so the pudding cooks unevenly.

“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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