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Dessert

Baked Batter Pudding

A baked fruit pudding made with a lard, butter, flour, baking powder, egg, milk batter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Baked Batter Pudding

Why it works: Butter and milk 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 ↓

Baked 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.

Prepare

  1. Preheat the oven to 350°F (175°C).

Make and assemble

  1. Combine lard, butter, flour, baking powder, egg, salt, and milk in a bowl. Beat thoroughly.

  2. Place the fruit in a baking dish.

  3. If the fruit is not sweetened, sprinkle a little sugar over it.

  4. Pour the batter over the fruit.

Bake and serve

  1. Bake for 20 to 25 minutes.

  2. Serve with your preferred 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.

Photo for illustrative purposes only · Contact us to use it

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour 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

Flour
Forms the main structure of the batter as it sets in the oven.
Egg
Binds the batter and helps it set into a tender, cohesive crumb.
Baking powder
Releases gas in the oven so the batter rises and becomes light.
Milk
Adds moisture and hydrates the flour to form a pourable batter.
Butter
Adds fat for richness, flavour and a tender texture.
Lard
Adds fat that makes the batter tender and crumbly.

The step that matters

Beat thoroughly. Beating the batter well combines the ingredients evenly and develops the structure needed for the batter to rise and bake into a uniform pudding rather than separating or staying dense in patches.

“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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