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Dessert

Batter Pudding with Sauce

A baked batter pudding served with a sauce made from sugar, wine, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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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 ↓

Batter Pudding with Sauce

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the batter

  1. Separate the egg whites and yolks, and beat them until light and fluffy.

  2. Add the milk and flour to the egg mixture and combine well.

  3. Butter a baking dish and pour in the batter.

Bake and serve

  1. Bake in a 400°F (200°C) oven until golden.

  2. Serve immediately after removing from the oven.

Make the sauce

  1. For the sauce, mix the sugar, wine, and water together without cooking.

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. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  5. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 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

Eggs
Beaten whites trap air, which lifts the batter and gives a light, fluffy structure.
Flour
Starch sets as it bakes, giving the pudding its body and holding its shape.
Milk
Supplies liquid that moistens the batter and helps it set into a tender custard-like texture.
Sugar
Adds sweetness to the pudding and forms the base of the uncooked sauce.
Wine
Adds acidity and aroma to the uncooked sauce.

The step that matters

Beating the egg whites. Whites beaten until light and fluffy hold air that makes the pudding rise and stay light. Under-beaten whites give a dense result, and over-mixing when combining with the milk and flour deflates them.

“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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