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Dessert

PnvcH Batter Pudding

A peach pudding made by baking peaches topped with a batter of sweet cream, flour, baking soda, and cream of tartar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and peach work together. They rank in the top 18% of all ingredient pairs, and cooks put them together in 787 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

PnvcH Batter Pudding

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Peel and wash the peaches, leaving the stones in if using clingstone peaches.

  3. If the peaches are not very ripe, slash them deeply in several places to help them cook faster.

  4. Place the peaches in a pudding dish and add 1 tablespoon of water if they are not very juicy.

Make and bake the pudding

  1. In a bowl, mix together the cream, flour, and dissolved baking soda to make the batter.

  2. Pour the batter over the peaches and bake for 1 hour or until set.

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 + peachtop 18% of all pairs
    Smell alikemoderate
    Cooked together787 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Cream + flourtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

  3. Cream + peachtop 25% of all pairs
    Smell alikelow
    Cooked together721 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sifted flour
Provides starch and structure that sets the batter around the fruit as it bakes.
Sweet cream
Adds fat and moisture, making the batter rich and tender.
Baking soda
Reacts with the acid in cream of tartar to release gas that lifts the batter.
Cream of tartar
Supplies the acid that works with baking soda to help the pudding rise.
Peaches
Release juice as they bake, moistening the pudding and adding fruit flavor.

The step that matters

Bake until set. The flour's starch thickens and firms as it bakes. Pulling the pudding out too early leaves the batter wet and raw, while overbaking can dry it out.

Swap the peach

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

  1. Raisinfits better
  2. Vanillafits better
  3. Avocadofits better
  4. Peachthe original

Fit is the average pairing score against cream, flour. 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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