Name: Another Batter Pudding
Ingredients: 3 large eggs; 3 heaping tablespoons flour; new milk (enough to thin the batter)

Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Another Batter Pudding

Ingredients

3 large eggs
3 heaping tablespoons flour
new milk (enough to thin the batter)

Directions

Prepare the batter

Separate the yolks and whites of the eggs.
Mix the yolks with the flour until smooth.
Thin the batter with fresh milk until it has the consistency of cream.
Whisk the egg whites until stiff and fold them into the batter.

Cook

Boil the pudding in a floured cloth or a buttered mold.

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.

Flour + milktop 14% of all pairs

Smell alikelow

Cooked together78,219 recipes

Shared aroma: isobutyraldehyde (malty, green).
Egg + flourtop 15% of all pairs

Smell alikelow

Cooked together106,462 recipes

Shared aroma: isobutyraldehyde (malty, green).
Egg + milktop 18% of all pairs

Smell alikemoderate

Cooked together88,785 recipes

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

Flour and milk barely smell alike, yet cooks put them together in 78,219 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: Whisked whites trap air for lift, while yolks enrich the batter and help it set.
Flour: Provides starch that thickens the batter and gives the pudding its body as it cooks.
Milk: Thins the batter to a creamy consistency and adds moisture and richness.

The step that matters

Folding in the whisked egg whites. Stiff whites hold the air that gives the pudding lightness. Overmixing or stirring vigorously deflates them, leaving a dense result.

“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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Another Batter Pudding