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Dessert

Batter Pudding

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Batter Pudding

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the batter

  1. Preheat the oven to 400°F (200°C).

  2. In a bowl, cream the butter until soft. Add the egg and mix well.

  3. In another bowl, combine the flour, baking powder, and salt.

  4. Gradually add the dry ingredients to the butter mixture, alternating with the milk, and mix until smooth.

Bake and serve

  1. Pour the batter into greased patty pans.

  2. Bake for 20-25 minutes or until golden brown.

  3. Serve split with fruit juices, jelly, or preserves, and top with cream or 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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Butter
Adds fat and richness, giving the batter a tender crumb and flavour.
Egg
Binds the batter and adds structure as it sets in the oven.
Flour
Forms the main structure of the pudding as the batter bakes.
Baking powder
Releases gas in the oven so the batter rises and becomes light.
Milk
Adds moisture and loosens the batter to a smooth consistency.

The step that matters

Alternating the dry ingredients with the milk. Adding the dry ingredients gradually and alternating with the milk keeps the batter smooth and prevents lumps. Overmixing once flour is added can develop gluten, making the pudding tougher.

“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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