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Dessert

Baked Batter Pudding with Fruit

A baked pudding made from a batter of flour, milk, eggs, and fruit, topped with butter and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Baked Batter Pudding with Fruit

Ingredients

Directions

Prepare the batter

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

  2. In a bowl, combine the flour and salt.

  3. Gradually stir in the milk until smooth.

  4. Beat the batter with a spoon to make it lighter.

  5. Break one egg into a cup, then add it to the batter, mixing well.

  6. Repeat with the second egg, mixing thoroughly.

Assemble and bake

  1. Grease a 1½ pint pie dish with butter.

  2. Pour the batter into the pie dish.

  3. Wash the damsons and sprinkle them into the batter.

  4. Dot the top with a few bits of butter.

  5. Bake in the oven for 30 minutes.

  6. Remove from the oven and sprinkle sugar on top before serving.

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

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

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

All-purpose flour
Forms the starch structure that sets the batter as it bakes.
Eggs
Bind the batter and help it rise and set into a custard-like texture.
Milk
Provides the liquid that hydrates the flour and gives the pudding moisture.
Damsons
Add tart fruit flavour and juiciness in pockets through the batter.

The step that matters

Beating the batter and adding the eggs. Beating incorporates air and mixing the eggs in thoroughly keeps the batter smooth, helping the pudding rise lightly rather than turning dense or lumpy.

“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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