Name: Plain Batter Pudding, with Fruit
Ingredients: 1 or 2 eggs; sugar to taste; any kind of fruit

Why it works: Egg and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Plain Batter Pudding, with Fruit

Ingredients

1 or 2 eggs
sugar to taste
any kind of fruit

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make a batter by beating the eggs and sweetening with sugar.
Mix the batter with the fruit.
Bake at 350°F (175°C) or boil as preferred.

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.

Egg + sugartop 21% of all pairs

Smell alikemoderate

Cooked together122,807 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: Bind the batter and set it into a firm, custard-like pudding when cooked.
Fruit: Adds flavour, moisture and natural sweetness to the batter.
Sugar: Sweetens the batter and adds tenderness to the cooked pudding.

“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.