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Dessert

Baked Flour Pudding

A simple baked pudding made from milk, eggs, flour, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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 Flour Pudding

Ingredients

Directions

Make the batter

  1. Wet the flour with a little milk.

  2. Add the eggs and beat well together.

  3. Boil the rest of the milk and pour it over the flour and egg mixture.

Bake and serve

  1. Place in the oven and stir two or three times before it begins to brown to prevent the flour from settling.

  2. Serve with 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 + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Egg + flourtop 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

Milk
Forms the liquid base that the flour and eggs set into as the pudding bakes.
Eggs
Bind the mixture and help it set into a custard-like texture when baked.
Flour
Thickens the liquid and gives the pudding its body as it cooks.

The step that matters

Stirring in the oven. Flour is heavier than the liquid and settles to the bottom. Stirring two or three times before the top browns keeps it evenly dispersed, so the pudding bakes smooth instead of dense at the base.

“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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