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Dessert

Batter Pudding, Boued

A boiled pudding made from eggs, butter, milk, flour, 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 Pudding, Boued

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Make the batter

  1. In a bowl, mix the flour with enough milk to moisten it, then rub out lumps with a spoon.

  2. Pour in the remaining milk and stir in the melted butter.

  3. Beat in the eggs and salt until the batter is smooth.

Boil and serve

  1. Pour the batter into a well‑buttered basin and tie it down tightly.

  2. Place the basin in boiling water and move it around for a few minutes to prevent settling.

  3. Boil for 1 hour and serve quickly with sweet sauce, wine sauce, stewed fruit, or jam.

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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Butter and flour 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
Set the custard-like batter so the pudding holds its shape when boiled.
Flour
Thickens the milk and gives the pudding its body and structure.
Butter
Adds richness and a soft, tender texture to the pudding.
Milk
Forms the liquid base that the flour thickens and the eggs set.

The step that matters

Moving the basin in the boiling water. Batter is heavy and can sink and settle unevenly before it sets. Moving the basin for the first few minutes keeps the batter suspended and the pudding even.

“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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