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Boiled Batter Pudding

A pudding made by boiling a batter of milk, eggs, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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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 ↓

Boiled Batter Pudding

Ingredients

Directions

Make the batter

  1. In a bowl, beat the milk, eggs, and flour together until smooth.

Cook and serve

  1. Pour the mixture into a floured cloth or buttered mold.

  2. Boil for 1 hour.

  3. Serve with wine 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. Milk + flourtop 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. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked 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 set into a firm, tender pudding as they cook.
Flour
Provides structure so the batter holds its shape while boiling.
Milk
Supplies liquid that turns the batter into a smooth, moist pudding.

The step that matters

Beating the batter until smooth. Lumps of flour that stay unmixed will not hydrate evenly, leaving dry specks in the finished pudding. Thorough beating lets the starch and egg proteins combine into an even texture.

“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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