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Batter-puddings Baked

A baked pudding made from flour, butter, milk, eggs, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Batter-puddings Baked

Ingredients

Directions

Make the batter

  1. Scald the milk and melt the butter in it.

  2. When partly cooled, stir in the beaten yolks of the eggs, salt, and flour.

  3. Once the mixture is completely cool, gently fold in the beaten egg whites until frothy.

Bake and serve

  1. Bake in large patty pans.

  2. Serve immediately with sauce, such as strawberry 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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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
Yolks enrich and bind the batter, while whipped whites lighten it and help it rise.
Flour
Provides the structure that holds the baked pudding together after the eggs set.
Milk
Supplies the liquid that hydrates the flour and gives the pudding its tender, custardy moisture.
Butter
Adds fat for richness and a softer, more tender crumb.

The step that matters

Fold in the egg whites gently. Egg whites hold air only when whipped, and that air gives lift. Stirring hard deflates the foam, so the pudding bakes denser. Fold slowly, and only once the mixture is cool, since heat can collapse the foam.

“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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