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Dessert

Another Batter Pudding

A light pudding made from eggs, flour, and milk, folded with beaten egg whites and cooked in a cloth or mold.

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 ↓

Another Batter Pudding

Ingredients

Directions

Make the batter

  1. Separate the yolks and whites of the eggs.

  2. Mix the yolks with the flour until smooth.

  3. Thin the batter with new milk until it resembles cream.

  4. Whisk the egg whites until stiff peaks form.

  5. Gently fold the egg whites into the batter.

Cook

  1. Boil the pudding in a floured cloth or a buttered mold.

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. Egg + flourtop 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

Eggs
Whites whipped to stiff peaks give the pudding its light, airy structure.
Flour
Forms the body of the batter, giving the pudding its set structure when cooked.
New milk
Thins the flour and yolk mixture to a creamy batter, adding moisture and softness.

The step that matters

Fold the egg whites into the batter gently. Whipped whites hold air that gives the pudding its lightness. Stirring vigorously knocks that air out, leaving a denser pudding.

“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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