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Dessert

Boiled Batter Pudding

A pudding made by boiling a batter of milk, flour, eggs, and salt in a floured bag.

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 ↓

Boiled Batter Pudding

Ingredients

Directions

Make the batter

  1. Beat the egg yolks in a bowl.

  2. Add the flour and stir in the milk slowly.

  3. Beat the egg whites to a stiff froth and fold them into the mixture.

Boil and serve

  1. Pour the batter into a floured bag, leaving room for it to swell.

  2. Place the bag in boiling water and boil for 2 hours.

  3. 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. 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

Eggs
Whites trapped as a stiff froth lighten the batter and help it rise and set.
Flour
Starch thickens the batter and gives the pudding its body as it cooks.
Milk
Liquid that hydrates the flour and makes the batter pourable and tender.

The step that matters

Folding in the beaten egg whites. Whites beaten to a stiff froth hold air that lightens the batter. Stirring them in vigorously would knock out that air, so fold gently to keep the pudding light.

“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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