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Dessert

Baked Batter Pudding

A baked pudding made from milk, flour, butter, eggs, and salt, served with sauce or fruit.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Baked Batter Pudding

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 ↓

Baked Batter Pudding

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Make the batter

  1. Mix the flour with a small quantity of cold milk.

  2. Heat the remaining milk and pour it onto the flour, stirring well.

  3. Add the butter, eggs, and salt; beat the mixture well.

Bake and serve

  1. Pour the batter into a buttered pie dish.

  2. Bake for 30 minutes and serve with sweet sauce, wine sauce, 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.

Photo for illustrative purposes only · Contact us to use it

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. Milk + flourtop 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. Butter + eggtop 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

Flour
Thickens the batter and gives the baked pudding its body and structure.
Eggs
Set during baking to bind the pudding and give it a tender, custard-like texture.
Milk
Provides the main liquid, adding moisture and softness to the baked batter.
Butter
Adds fat for richness and a softer, more tender crumb.

The step that matters

Stirring the hot milk into the flour paste. Flour starch clumps when liquid is added to it unevenly. Mixing the cold-milk paste smooth first and stirring the hot milk in steadily helps the batter stay free of lumps and bake evenly.

“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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