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Batter Pudding, Boiled

A boiled pudding made from a batter of butter, flour, milk, eggs, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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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 ↓

Batter Pudding, Boiled

Ingredients

Directions

Make the batter

  1. Mix flour with a little milk to form a smooth paste.

  2. Gradually add the rest of the milk until the batter is smooth.

  3. Stir in the melted butter and beaten eggs.

  4. Add a pinch of salt and mix well.

Boil

  1. Pour the mixture into a well-buttered basin and cover with a cloth.

  2. Boil immediately for 1 hour and 15 minutes, moving the basin in the saucepan for a few 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. 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 + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

Eggs
Bind the batter and help it set firm as it cooks.
Flour
Forms the structure of the pudding as the starch thickens and sets.
Milk
Provides the liquid that turns the flour into a smooth batter and adds richness.
Melted butter
Adds fat for richer flavour and a softer, more tender texture.

The step that matters

Boil immediately for 1 hour and 15 minutes. The basin must go into already boiling water so the batter starts cooking quickly and sets evenly. Keeping the water at a steady boil for the full time ensures the pudding cooks through rather than turning heavy or soggy.

“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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