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Dessert

Steamed Batter Pudding

A steamed pudding made from eggs, sour milk, baking soda, and optional flavorings, served with sweetened cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and cream are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 29,399 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Steamed Batter Pudding

Ingredients

Directions

Prepare the batter

  1. In a bowl, beat the eggs and mix in the sour milk.

  2. Add the baking soda and salt, stirring until thick.

  3. Incorporate any desired flavoring or additions.

Steam and serve

  1. Pour the mixture into a greased pudding mold.

  2. Steam for 2 hours until cooked through.

  3. Serve warm with sweetened cream.

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 + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

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

  3. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Egg and cream barely smell alike, yet cooks put them together in 42,166 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
Bind the batter and add structure as the pudding sets during steaming.
Sour milk
Provides moisture and acidity that reacts with the baking soda.
Baking soda
Reacts with the acidic sour milk to produce gas that lightens the pudding.

The step that matters

Steam until cooked through. Steaming is gentle, so the pudding needs its full time to set in the center. Lifting the lid too early lets steam escape and can cause the pudding to sink or turn out 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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