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Dessert

Another Way to Make Batter Pudding

A custard-like pudding made by beating eggs, flour, milk, and salt, then boiling in a cloth, served with a sweet wine sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Flour and cinnamon are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 17,341 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Another Way to Make Batter Pudding

Ingredients

Directions

Make the batter

  1. Beat the yolks of four eggs and the whites of three eggs for 15 minutes.

  2. Gradually mix in five tablespoons of flour, one pint of milk, and half a teaspoon of salt.

  3. Beat the mixture well and boil it in a cloth for one hour.

Make the sauce and serve

  1. Serve with sweet sauce made from two glasses of white or sweet wine, one glass of water, three tablespoons of sugar, and a walnut-sized piece of butter, stirred until boiling.

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 + cinnamontop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Flour + milktop 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 + 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

Egg yolks
Add richness and help bind the batter into a smooth, cohesive mixture.
Egg whites
Whipped by beating, they trap air that gives the pudding a lighter texture.
Flour
Thickens the milk and egg mixture and gives the pudding its body as it sets.
Milk
Provides the liquid that hydrates the flour and makes the batter pourable.

The step that matters

Boiling the pudding in a cloth. The batter must be tightly wrapped and kept at a steady boil for the full hour so the flour sets properly; if the cloth is loose or the water drops, the pudding can turn out wet or heavy.

Swap the cinnamon

The recipe marks cinnamon as optional. How well each one fits the dish's main ingredients (egg, flour, milk):

  1. Nutmegfits about as well
  2. Cinnamonthe original
  3. Jalapenofits about as well
  4. Turmericfits less well

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