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Dessert

Another Batter Pudding

A light, airy pudding made by folding beaten egg whites into a flour and milk batter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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

Prepare

  1. Separate the yolks and whites of the eggs.

  2. Mix the yolks with the flour until smooth.

Make the batter

  1. Thin the batter with new milk until it has a cream-like consistency.

  2. Whisk the egg whites until stiff peaks form.

  3. Gently fold the egg whites into the batter.

Cook

  1. Pour the mixture into a floured cloth or a buttered mold.

  2. Boil the pudding until cooked through.

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

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

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
Whites trap air for lift, while yolks add richness and help bind the pudding.
Flour
Its starch gelatinises and sets when cooked, giving the pudding structure.
New milk
Thins the flour and yolk mixture into a batter and adds moisture.

The step that matters

Folding in the egg whites. Whites whisked to stiff peaks hold the air that lightens the pudding. Folding gently keeps that air in, while stirring vigorously would deflate the foam and leave the pudding dense.

“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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