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Dessert

Baked Batter Pudding

A sweet pudding made from milk, flour, eggs, butter, and salt, baked in a buttered pie dish.

From an old cookbook · modernised transcription
By Isabella Beeton · From a historical cookbook (Project Gutenberg) · 8 ingredients
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Baked Batter Pudding

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 ↓

Baked Batter Pudding

6 persons or 8 persons

Ingredients

Directions

Make the batter

  1. Mix the flour with a small quantity of cold milk.

  2. Make the remainder hot, and pour it onto the flour, keeping the mixture well stirred.

  3. Add the butter, eggs, and salt.

  4. Beat the whole well.

Bake

  1. Put the pudding into a buttered pie dish.

  2. Bake for 3/4 hour.

Serve

  1. Serve with sweet sauce, wine sauce, or stewed fruit.

Alternative method

  1. Mix the milk, flour, and eggs to a smooth batter.

  2. Add a little salt, the suet, and the currants, which should be well washed, picked, and dried.

  3. Put the mixture into a buttered pie dish.

  4. Bake in a moderate oven for 1-1/4 hour.

Nutrition, whole recipe (rough)

682Calories
27 gProtein
14 gFat
108 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Salt1 tsp (6g)0

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

By Isabella Beeton. Recipe from a historical cookbook (Project Gutenberg).

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.

Photo for illustrative purposes only · Contact us to use it

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. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + eggtop 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

Flour
Starch thickens with hot liquid and sets as the batter cooks, giving the pudding its body.
Eggs
Proteins set during baking, binding the batter and giving it structure and a custard-like texture.
Milk
Provides the liquid that hydrates the flour and keeps the finished pudding moist and tender.

The step that matters

Pouring the hot milk onto the flour. Pour the hot milk slowly while stirring constantly. Stirring spreads the flour particles through the liquid so the starch disperses and does not form lumps as it heats and thickens.

“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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