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Dessert

Fanny L's Battee Pudding

A simple custard-like pudding made from eggs, flour, sweet milk, and a pinch of salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Fanny L's Battee 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).

  2. In a bowl, beat the eggs until well combined.

  3. Add the flour, sweet milk, and salt, and mix until smooth.

  4. Pour the mixture into a baking dish.

Bake

  1. Bake in the preheated oven until set and lightly golden.

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
Proteins set as the pudding bakes, giving it a firm, sliceable structure.
Flour
Starch thickens the liquid and helps the pudding hold its shape.
Sweet milk
Supplies the liquid that sets with the eggs, keeping the pudding moist and tender.

The step that matters

Bake until just set. Egg proteins coagulate as they heat. Baking past that point tightens them further, which can make the pudding curdled, rubbery, or weepy. Remove it once the centre is set and the top is lightly golden.

“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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