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Dessert

A Ligiit Baked Batter Pudding

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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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 ↓

A Ligiit Baked Batter Pudding

Oven, in the book's wordsA rather brisk oven

Ingredients

Directions

The book says “a rather brisk oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the batter

  1. Preheat the oven to 400°F (200°C).

  2. In a bowl, mix the flour and salt.

  3. Gradually add the eggs, whisking until light and frothy.

  4. Beat the batter well, then slowly stir in the milk.

Bake and serve

  1. Pour the mixture into a buttered dish.

  2. Bake for 45 minutes until light, delicate, and crisp on top.

  3. Serve with preserved or stewed fruit.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + eggtop 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).

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

All-purpose flour
Provides the starch and structure that set the batter as it bakes.
Eggs
Whisked in for lift and structure, setting the pudding as it bakes.
Whole milk
Adds moisture and liquid that turns the batter into a tender, custardy pudding.

The step that matters

Beat the batter well before adding the milk. Whisking air into the flour and eggs gives the batter lift; if it is not beaten enough, the pudding bakes up dense rather than light and puffed.

“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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