Why it works: Milk and flour 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 ↓
Raspberry 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. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare the batter
Preheat the oven to 350°F (175°C).
In a large bowl, combine milk, eggs, raspberries, baking powder, and salt.
Gradually add flour until a good batter consistency is achieved.
Thoroughly dredge the raspberries in flour before folding them into the batter.
Bake
Pour the batter into a greased baking dish and bake for about 30-40 minutes or until set.
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.
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Milk + flourtop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Egg + flourtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Milk + eggtop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
Milk and flour 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
- Bind the batter and help it set into a firm, sliceable pudding when baked.
- Baking powder
- Releases gas in the batter, helping it rise and turn light and tender.
- All-purpose flour
- Provides the starch and gluten structure that thickens the batter and holds it together.
- Milk
- Adds moisture and richness, hydrating the flour and softening the crumb.
- Raspberries
- Add tart fruit flavor and moisture that bakes into pockets of juicy fruit.
The step that matters
Dredging the raspberries in flour. Coating the berries in flour helps keep them suspended in the batter instead of sinking to the bottom. The flour also absorbs some of their juice, so the batter around them sets rather than turning 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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