Skip to main content
Dessert

Batter Jam Pudding

A layered pudding made with milk, cornflour, wheatmeal, butter, eggs, and jam.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Milk and butter 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 Jam 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.

Make the batter

  1. Rub the cornflour and wheatmeal smooth with a little milk.

  2. Bring the rest of the milk to a boil with the butter.

  3. Stir the smooth paste into the boiling milk and cook for about 8 minutes.

  4. Turn the mixture into a basin to cool.

  5. Beat the yolks of the eggs and add them to the cooled batter.

  6. Whip the egg whites to a stiff froth and fold them into the batter.

Assemble and bake

  1. Butter a pie dish and pour in a layer of batter.

  2. Spread a layer of jam on top, then repeat layers, finishing with batter.

  3. Bake the pudding at 350°F (175°C) for 30 minutes.

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

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

  2. Milk + raspberrytop 13% of all pairs
    Smell alikemoderate
    Cooked together1,014 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Butter + raspberrytop 16% of all pairs
    Smell alikemoderate
    Cooked together1,308 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

    Shared aroma: decanal (soap, orange peel).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Yolks enrich the batter and whipped whites lighten it as they set during baking.
Cornflour
Starch thickens the milk into a smooth custard-like batter as it cooks.
Fine wheatmeal
Adds body and a slightly nutty texture to the batter, giving it structure.
Milk
Forms the liquid base of the batter, adding moisture and richness.
Butter
Adds fat for richness and a tender texture in the batter.

The step that matters

Fold the whipped egg whites into the batter. Whites hold air only when whipped to a stiff froth and folded in gently; overmixing or a cooled but still warm-greasy batter deflates them, leaving a denser pudding.

Swap the raspberry

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

  1. Vanillafits better
  2. Coconutfits better
  3. Figfits about as well
  4. Raspberrythe original

Fit is the average pairing score against milk, butter, egg. 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 jam pudding recipes

Steamed 8Blackberry 4Roly-Poly 3 See all 47 →

You might also like

Raspberry JamRaspberry Jam150 recipesRaspberry CreamRaspberry Cream82 recipesRaspberry IceRaspberry Ice29 recipesRaspberry Ice CreamRaspberry Ice Cream24 recipes