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Boiled Batter Pudding

A simple boiled pudding made from flour, eggs, milk, and salt.

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 Pudding

Ingredients

Directions

Make the batter

  1. Sift the flour and salt into a bowl.

  2. Add the eggs and gradually stir in the milk, then beat the mixture well.

  3. Let it stand for 20 minutes if possible.

Boil the pudding

  1. Pour the batter into a well-greased pudding basin.

  2. Scald and flour a cloth.

  3. Tie the cloth over the top of the basin.

  4. Boil for 1 hour.

Serve

  1. Serve with a little caster sugar or sweet 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. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. 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

Flour
Forms the starch structure that sets the batter as it cooks.
Eggs
Bind the batter and help it set firm when heated.
Milk
Provides the liquid that makes the batter pourable and keeps the pudding moist.

The step that matters

Scald and flour the cloth. Scalding and flouring the cloth creates a barrier so the pudding does not stick to it as it sets and swells during boiling.

“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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