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Dessert

A Delicate Batter Pudding

A batter pudding made with flour, powdered sugar, butter, milk, and eggs, baked until golden.

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 ↓

A Delicate Batter Pudding

Ingredients

Directions

Make the batter

  1. Cream the butter in a bowl.

  2. Add the flour and powdered sugar, mixing well.

  3. Gradually add enough milk to create a thick batter.

  4. Incorporate the eggs one at a time, beating until very light.

  5. Stir in the remaining milk gradually.

Bake and serve

  1. Pour the batter into pans and bake until golden.

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

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

  2. Flour + buttertop 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).

Flour and butter 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
Provides the structure that sets the batter as it bakes.
Butter
Adds fat for richness and a tender texture.
Eggs
Add structure and lightness, with beaten air helping the batter rise.
Milk
Supplies moisture and sets the batter's thickness and pourability.
Powdered sugar
Adds sweetness and helps keep the crumb tender.

The step that matters

Incorporate the eggs one at a time, beating until very light. Adding eggs gradually lets each one blend fully into the butter and flour, so the batter stays smooth instead of curdling. Beating well traps air in the batter, which expands in the oven and gives the pudding its lift.

“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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