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Dessert

Boiled Batter Pudding

A boiled pudding made from eggs, flour, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 ↓

Boiled Batter Pudding

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the batter

  1. Beat the eggs, flour, and milk together very thoroughly.

Cook and serve

  1. Pour the mixture into a well-floured cloth or a rinsed mold.

  2. Boil for 1 hour.

  3. Serve with cold sauce.

  4. For a firmer pudding, use more flour and less egg, and boil longer.

  5. Alternatively, bake in an oven at 350°F (175°C) for 45 minutes.

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + milktop 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

Eggs
Set the pudding and give it structure as they cook.
Flour
Thickens the batter and gives the pudding its body.
Milk
Provides the liquid that turns the batter into a tender pudding.

The step that matters

Pour the mixture into a well-floured cloth or a rinsed mold. Flour on the cloth or a rinsed mold keeps the pudding from sticking, and a thorough beat ensures the batter is smooth and evenly set when cooked.

“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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