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Dessert

Batter Pudding

A simple baked pudding made from eggs, flour, milk, and baking powder, served with vanilla sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Batter Pudding

Ingredients

Directions

Prepare

  1. Separate the egg whites and yolks of the eggs.

  2. Butter a baking tin.

Make the batter

  1. Mix the egg yolks with flour and salt.

  2. Add milk to create a batter.

  3. Just before pouring the mixture into the tin, add baking powder.

  4. Pour the batter into the prepared tin.

Bake and serve

  1. Bake until set and serve with vanilla 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 + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + vanillatop 12% of all pairs
    Smell alikemoderate
    Cooked together19,241 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + vanillatop 14% of all pairs
    Smell alikemoderate
    Cooked together20,050 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

Eggs
Egg yolks bind the flour and milk, and the whites are separated for the recipe's preparation.
All-purpose flour
Provides the starch that gives the batter its body and structure as it sets.
Milk
Supplies the liquid that hydrates the flour and turns the mixture into a pourable batter.
Baking powder
Releases gas in the batter to help it rise and lighten during baking.

The step that matters

Adding the baking powder just before baking. Baking powder starts releasing gas as soon as it is wet and heated, so adding it late keeps that lift for the oven, when the batter sets and rises.

Swap the vanilla

How well each one fits the dish's main ingredients (egg, flour, milk, butter, sauce):

  1. Raisinfits about as well
  2. Vanillathe original
  3. Coconutfits less well
  4. Figfits less well

Fit is the average pairing score against egg, flour, milk, butter, sauce. Candidates are from the same food group and used in at least 100 recipes.

“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.

More batter pudding recipes

Boiled 71Baked 53Apple 30Steamed 30Fruit 19Meat 9 See all 241 →

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