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Dessert

Batter Pudding Without Eggs

A milk and flour pudding flavored with ginger and saffron, cooked for an hour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Flour and raisin match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Batter Pudding Without Eggs

Ingredients

Directions

  1. Mix the flour with a small portion of the milk.

  2. Add the remaining milk, salt, ginger, and saffron; mix well.

  3. Boil the mixture for 1 hour.

  4. Add raisins or currants if 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. Flour + raisintop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Ginger + saffrontop 7% of all pairs
    Smell alikestrong
    Cooked together418 recipes

    Shared aroma: estragole (anise, licorice).

  3. Saffron + raisintop 7% of all pairs
    Smell alikemoderate
    Cooked together92 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Ginger + raisintop 11% of all pairs
    Smell alikemoderate
    Cooked together1,242 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Flour + saffrontop 13% of all pairs
    Smell alikemoderate
    Cooked together447 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Flour
Thickens the milk into a set, pudding-like batter as it cooks.
Milk
Forms the liquid base that the flour thickens during boiling.

Swap the raisin

The recipe marks raisin as optional. How well each one fits the dish's main ingredients (flour, milk, ginger, saffron):

  1. Raisinthe original
  2. Lemonfits about as well
  3. Limefits less well
  4. Orangefits less well

Fit is the average pairing score against flour, milk, ginger, saffron. 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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