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Dessert

Baked Flour Pudding

A simple baked pudding made with flour, cream, eggs, and soda.

From an old cookbook · modernised transcription
By Martin, Maria Ewing, Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Tea and milk work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 738 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓

Baked Flour Pudding

Ingredients

Directions

  1. In a bowl, combine 1 pint buttermilk, 1 cup cream, 4 well-beaten eggs, 2 teaspoons soda, and enough flour for a thin batter.

  2. If no cream is available, add an equal amount of buttermilk to replace it.

  3. Butter a pudding dish, pour the batter in, and bake until done.

  4. Serve hot with any hot sauce, cream, or sugar.

Nutrition, whole recipe (rough)

327Calories
15 gProtein
19 gFat
26 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Sugar1 tbsp (12.5g) granulated49

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Martin, Maria Ewing, Mrs., [from old catalog] comp. 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. See the original page.

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. Tea + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together738 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  2. Cream + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

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

  4. Cream + teatop 22% of all pairs
    Smell alikelow
    Cooked together463 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  5. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Cream and egg barely smell alike, yet cooks put them together in 42,166 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
Set the batter into a custard-like structure as they cook.
Flour (in the method)
Gives the thin batter body so it bakes into a solid pudding.
Buttermilk (in the method)
Adds moisture and tang, and reacts with the soda.
Cream
Adds richness and moisture, softening the texture.
Soda
Reacts with the buttermilk's acid to release gas that lifts the pudding.

The step that matters

Bake until done. The eggs and flour must set through the center. An underbaked pudding stays wet and may sink as it cools, so check that the middle is firm before removing it from the oven.

“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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