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Boiled Batter Puddings

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Boiled Batter Puddings

Ingredients

Directions

  1. Mix flour with water to form a batter. If using milk, mix it no more than 1-2 hours before cooking.

  2. Pour the batter into a cloth or mold, securing it tightly for a batter pudding.

  3. Place the cloth or mold in boiling water immediately.

  4. Keep the pudding in motion for a few minutes to prevent settling.

  5. Ensure the water remains boiling and cover the pudding with water during cooking.

  6. Add boiling water as needed to maintain water level.

  7. Dip the pudding in cold water after removing it from the pan to help it release from the cloth.

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).

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

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