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Dessert

Steamed Batter Pudding

A simple steamed pudding made from eggs, sour milk, and baking soda.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Egg and milk are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Steamed Batter Pudding

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Make the batter

  1. Beat the eggs in a bowl.

  2. Add the sour milk and mix well.

  3. Stir in the baking soda until fully combined.

Steam and serve

  1. Pour the mixture into a greased pudding mold.

  2. Steam for about 1 hour or until set.

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

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

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

What each ingredient does

Eggs
Provide structure by setting as they cook, holding the pudding together.
Sour milk
Supplies moisture and acidity that reacts with the baking soda.
Baking soda
Reacts with the sour milk's acidity to produce gas that lightens the batter.

The step that matters

Stir in the baking soda until fully combined. Baking soda reacts with the acid in sour milk as soon as it is mixed in, releasing gas. Stirring it in evenly and promptly distributes that gas throughout the batter, so the pudding rises uniformly rather than developing dense or uneven pockets.

“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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