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Dessert

Steamed Batter Pudding

A steamed pudding made from eggs, sugar, milk, flour, butter, baking soda, and cream of tartar, optionally with sliced apples or peaches.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Milk and butter 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 ↓

Steamed Batter Pudding

Ingredients

Directions

Make the batter

  1. Beat the eggs and sugar together in a bowl.

  2. Add the milk, flour, melted butter, baking soda, and cream of tartar; mix well.

Steam and serve

  1. Pour the batter over sliced apples or peaches in a basin.

  2. Steam for 1 hour and 15 minutes.

  3. Serve with hot 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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Milk + appletop 11% of all pairs
    Smell alikemoderate
    Cooked together4,104 recipes

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

  5. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter 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

Eggs
Bind the batter and add structure and richness as they set during steaming.
Flour
Forms the body of the batter, giving the pudding its structure once cooked.
Baking soda
Reacts with the acid in the batter to produce gas that helps the pudding rise.
Cream of tartar
Provides acidity that activates the baking soda and stabilises the rise.
Milk
Adds moisture and liquid so the flour hydrates into a pourable batter.
Butter
Adds fat for a tender crumb and rich flavour.

The step that matters

Steam for 1 hour and 15 minutes. Steam must be kept steadily going for the full time. Lifting the lid or letting the water boil low lets cool air and fluctuating heat in, so the pudding can sink or turn out dense and gummy.

Swap the apple

The recipe marks apple as optional. How well each one fits the dish's main ingredients (egg, sugar, milk, flour, butter, cream):

  1. Vanillafits better
  2. Raisinfits better
  3. Coconutfits better
  4. Applethe original

Fit is the average pairing score against egg, sugar, milk, flour, butter, cream. Candidates are from the same food group and used in at least 100 recipes.

“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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