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Dessert

Baked Batter Pudding with Fruit

A baked batter pudding made with flour, milk, eggs, fruit, butter, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

Baked Batter Pudding with Fruit

Ingredients

Directions

Make the batter

  1. Combine the flour and salt in a bowl.

  2. Gradually stir in the milk until smooth.

  3. Beat the mixture with a spoon to make it lighter.

  4. Break one egg into a cup and add the egg to the batter, mixing well.

  5. Break the second egg into a cup and add the egg to the batter, mixing thoroughly.

Assemble and bake

  1. Grease a 1½ pint pie dish with butter.

  2. Pour the batter into the pie dish.

  3. Clean the fruit.

  4. Sprinkle the fruit into the batter.

  5. Dot the top with small pieces of butter.

  6. Bake in a preheated oven at 400°F (200°C) for 30 minutes.

  7. Sprinkle sugar over the top before serving.

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. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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
Forms the starch structure that sets the batter as it bakes.
Eggs
Bind the batter and set during baking to give the pudding its structure.
Milk
Provides the liquid that hydrates the flour and keeps the pudding moist.
Butter
Adds richness and flavour and helps the top brown as it bakes.
Fruit
Adds sweetness, tartness and moisture that bake into the pudding.

The step that matters

Beat the batter before adding the eggs. Stirring the flour and milk until smooth prevents lumps, and beating in air lightens the batter so the pudding rises rather than turning 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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