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Batter Pudding with Meat

A baked pudding made with a batter of eggs, flour, and milk, topped with seasoned meat and onion.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and milk 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 ↓

Batter Pudding with Meat

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Make the batter

  1. In a bowl, mix the eggs, flour, and milk to create a batter.

  2. Pour a little batter into the bottom of a pudding dish.

Assemble and bake

  1. Place the seasoned meat or fowl and chopped onion on top of the batter.

  2. Pour the remaining batter over the meat and onion.

  3. Bake in a slow oven at 300°F (150°C) until cooked through.

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. Flour + milktop 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. Meat + oniontop 17% of all pairs
    Smell alikelow
    Cooked together6,364 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Flour + oniontop 17% of all pairs
    Smell alikemoderate
    Cooked together32,460 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

Flour and milk 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 help it set into a firm, sliceable pudding when baked.
Flour
Provides the starch structure that gives the batter body and holds it together.
Milk
Adds moisture and liquid that hydrates the flour and helps the batter bake tender.
Tender meat or fowl
Forms the savory main filling that is surrounded and flavored by the batter.

The step that matters

Bake until cooked through in a slow oven. A low oven heats the pudding gently so the eggs set evenly without curdling or drying out, while the meat cooks through. Pulling it too early leaves the centre liquid and unsafe.

Swap the onion

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

  1. Asparagusfits better
  2. Shallotfits better
  3. Potatofits better
  4. Onionthe original

Fit is the average pairing score against egg, flour, milk, meat. 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.

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