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Dessert

Another Batter Pudding

A custard-like pudding made from eggs, flour, milk, and jelly, folded with beaten egg whites and boiled.

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

Another Batter Pudding

Ingredients

Directions

Make the batter

  1. Mix the yolks of the eggs with the flour until smooth.

  2. Thin the batter with milk until it reaches the consistency of cream.

  3. Whisk the egg whites in a separate bowl until stiff peaks form.

  4. Gently fold the egg whites into the batter.

Cook and serve

  1. Pour the batter into a floured cloth or a buttered mold or basin.

  2. Boil the pudding for 1 hour.

  3. Cut the top into large dice halfway through the pudding.

  4. Pour the jelly over the pudding and serve immediately.

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. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + curranttop 16% of all pairs
    Smell alikelow
    Cooked together5,475 recipes

    Shared aroma: isoamyl acetate (banana, pear).

  4. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Egg + curranttop 26% of all pairs
    Smell alikelow
    Cooked together8,734 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

Eggs
Whipped whites trap air and give the pudding its light, risen structure, while yolks enrich it.
All-purpose flour
Starch thickens the batter and sets as it cooks, giving the pudding body.
Milk
Thins the batter to a pourable consistency and adds moisture as the pudding cooks.
Jelly
Adds sweetness and fruity aroma when poured over the finished pudding.

The step that matters

Folding the egg whites into the batter. Whites hold air only when whipped to stiff peaks. Folding gently keeps that air in, so the pudding stays light rather than deflating into a dense mass.

Swap the currant

How well each one fits the dish's main ingredients (egg, flour, milk):

  1. Raisinfits better
  2. Vanillafits better
  3. Figfits better
  4. Currantthe original

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.

More batter pudding recipes

Boiled 71Baked 53Apple 30Steamed 30Fruit 19Meat 9 See all 241 →

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