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Dessert

Baked Fruit-Batter Pudding

A baked pudding made with a milk, flour, egg batter topped with fruit and butter, dusted with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Apricot and plum match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 284 recipes. Both carry damascenone, which smells apple, rose. The science ↓

Baked Fruit-Batter Pudding

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 400°F (200°C).

  2. Butter a shallow pie dish.

Make and bake

  1. In a bowl, mix the milk, flour, egg, salt, and sugar until smooth.

  2. Pour the batter into the prepared dish, filling it three-quarters full.

  3. Add enough fruit to cover the surface, pushing it into the batter but allowing it to float.

  4. Scatter a few lumps of butter over the top.

  5. Bake until the surface is crisp and light brown.

Serve

  1. Dust with sifted sugar before serving hot.

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. Apricot + plumtop 1% of all pairs
    Smell alikestrong
    Cooked together284 recipes

    Shared aroma: damascenone (apple, rose).

  2. Apple + plumtop 2% of all pairs
    Smell alikestrong
    Cooked together404 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Apple + apricottop 2% of all pairs
    Smell alikestrong
    Cooked together777 recipes

    Shared aroma: gamma-undecalactone (peach, sweet).

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

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

  5. Milk + appletop 11% of all pairs
    Smell alikemoderate
    Cooked together4,104 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

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

What each ingredient does

Egg
Binds the batter and helps it set into a light, tender custard-like base.
Flour
Thickens the milk and egg mixture so the batter holds its structure while baking.
Milk
Provides the liquid that turns the batter into a moist, pourable base.
Fruit
Adds moisture and tart or sweet flavour as it bakes into the batter.
Butter
Adds richness and helps the surface brown and crisp in the oven.

The step that matters

Bake until the surface is crisp and light brown. Baking at high heat sets the egg and flour into a puffed, golden crust. Underbaking leaves the centre wet and dense, while overbaking dries the batter and toughens it.

Swap the apple

How well each one fits the dish's main ingredients (milk, flour, egg, sugar, butter, apricot, plum):

  1. Vanillafits better
  2. Peachfits better
  3. Figfits better
  4. Applethe original

Fit is the average pairing score against milk, flour, egg, sugar, butter, apricot, plum. 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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