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Dessert

Boiled Batter Pudding

A boiled pudding made from a batter of flour, milk, eggs, butter, and sugar, flavored with wine, rum, or vanilla.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Boiled Batter Pudding

Ingredients

Directions

Make the batter

  1. In a bowl, beat together the flour and milk until smooth.

  2. Add the beaten yolks and whites of the eggs and mix well.

Boil and serve

  1. Grease a basin and pour in the batter.

  2. Cover the basin tightly with a damp, floured cloth.

  3. Boil in a pot of water for 1.5 hours.

  4. Serve with melted butter and sugar, flavored as desired.

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 + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Rum + vanillatop 6% of all pairs
    Smell alikemoderate
    Cooked together728 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

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

  4. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Wine + rumtop 10% of all pairs
    Smell alikemoderate
    Cooked together230 recipes

    Shared aroma: 2-methoxy-4-propylphenol (allspice, anise).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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
Forms the starch structure that sets the batter into a firm, sliceable pudding.
Eggs
Bind the batter and set during cooking, giving the pudding its body and richness.
Milk
Supplies liquid that hydrates the flour and keeps the pudding moist as it cooks.

The step that matters

Covering the basin tightly. A tight, damp floured cloth keeps water out of the batter and lets steam cook it evenly. A loose cover lets water seep in and makes the pudding soggy.

“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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