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 ↓
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
Preheat the oven to 350°F (175°C).
Separate the yolks and whites of the eggs.
Make the batter
Beat the yolks and mix with milk, flour, and salt.
In a separate bowl, beat the egg whites until stiff.
Gently fold the beaten egg whites into the mixture.
Bake
Pour the batter into a baking dish and bake for 30 minutes.
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
- Whipped whites lift the batter and give it a light, airy structure as it sets.
- Flour
- Provides structure, helping the pudding hold its shape as the eggs set.
- Milk
- Supplies liquid that gives the pudding its moist, tender body.
The step that matters
Folding the beaten egg whites into the mixture. Stiffly beaten whites trap air that gives the pudding its lift. Stirring them in vigorously knocks out that air, so folding gently keeps the batter light and helps it rise in the oven.
“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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