Name: Another Batter Pudding
Ingredients: 3 large eggs; 3 heaping tablespoons all-purpose flour; milk (enough to thin the batter to cream consistency); flour (for dusting cloth); butter (for greasing)

Why it works: Milk and butter 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 ↓

Another Batter Pudding

Ingredients

3 large eggs
3 heaping tablespoons all-purpose flour
milk (enough to thin the batter to cream consistency)
flour (for dusting cloth)
butter (for greasing)

Directions

Prepare the batter

Separate the yolks and whites of the eggs.
Mix the yolks with the flour until smooth.
Thin the batter with milk until it reaches a cream-like consistency.
Whisk the egg whites until stiff peaks form.
Gently fold the egg whites into the batter.

Cook

Boil the pudding in a floured cloth or a buttered mold.

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.

Milk + buttertop 7% of all pairs

Smell alikemoderate

Cooked together81,283 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Cream + buttertop 8% of all pairs

Smell alikemoderate

Cooked together41,516 recipes

Shared aroma: delta-dodecalactone (sweet, creamy).
Flour + buttertop 12% of all pairs

Smell alikelow

Cooked together124,287 recipes

Shared aroma: isobutyraldehyde (malty, green).
Flour + milktop 14% of all pairs

Smell alikelow

Cooked together78,219 recipes

Shared aroma: isobutyraldehyde (malty, green).
Egg + flourtop 15% of all pairs

Smell alikelow

Cooked together106,462 recipes

Shared aroma: isobutyraldehyde (malty, green).

Flour and butter 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: Yolks enrich the batter and whites, whisked to stiff peaks, lighten it and give it structure.
All-purpose flour: Forms the body of the batter and thickens it as it cooks, giving the pudding its structure.
Milk: Thins the flour and yolk mixture to a smooth, pourable cream-like batter that carries moisture.

The step that matters

Folding in the egg whites. Whites hold air only when whisked to stiff peaks. Folding gently keeps that air in the batter; stirring vigorously would deflate it and leave a denser pudding.

“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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Another Batter Pudding