Name: A Light Baked Batter Pudding
Ingredients: six ounces of flour mix a small saltspoonful of salt; a small saltspoonful of salt; a pint of new milk; three heaped tablespoonsful; three fresh eggs which have been cleared in the usual way; salt

Why it works: Flour and milk 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 ↓

A Light Baked Batter Pudding

Ingredients

six ounces of flour mix a small saltspoonful of salt
a small saltspoonful of salt
a pint of new milk
three heaped tablespoonsful
three fresh eggs which have been cleared in the usual way
salt

Directions

Make the batter

Mix about six ounces of flour with a small spoonful of salt.
Gradually add three fresh eggs that have been cleared or strained, whisking to a light froth.
Beat the batter well, then stir in a pint of new milk by degrees.
Optionally mix one to two ounces of finely minced suet into the batter.
If good milk cannot be had, add another egg or at least the yolk of one.

Bake and serve

Pour the batter into a buttered dish.
Set the dish immediately into a rather brisk oven and bake for three-quarters of an hour.
Serve with preserved or stewed fruit.
The same mixture may be baked in buttered cups for twenty to thirty minutes, turned out, and served with sugar sifted thickly over.

Nutrition, whole recipe (rough)

682Calories

27 gProtein

14 gFat

108 gCarbs

What these numbers assume: 4 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Milk	1 cup (244ml) whole	149
Eggs	1 large egg (50g)	78
Salt	1 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 Eliza Acton. 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.

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.

Flour + milktop 14% of all pairs

Smell alikelow

Cooked together78,219 recipes

Shared aroma: isobutyraldehyde (malty, green).
Flour + eggtop 15% of all pairs

Smell alikelow

Cooked together106,462 recipes

Shared aroma: isobutyraldehyde (malty, green).
Milk + eggtop 18% of all pairs

Smell alikemoderate

Cooked together88,785 recipes

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

Flour and milk 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: Forms the structure of the batter as the starch sets during baking.
Eggs: Bind the batter and set during baking to give the pudding its body and lightness.
Milk: Supplies the liquid that hydrates the flour and makes the batter pourable.

The step that matters

Setting the dish into a brisk oven. The batter must go into the oven immediately after mixing. Standing lets the batter lose its air from the whisked eggs and the rise is lost. A hot oven sets the outside quickly so the pudding puffs and holds its shape.

“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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A Light Baked Batter Pudding