Why it works: Wheat and cinnamon match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 537 recipes. Both carry 4-ethyl-2-methoxyphenol, which smells smoky, clove. The science ↓
Batter Pudding
Ingredients
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.
Prepare
Preheat the oven to 350°F (175°C).
Beat the eggs well in a bowl.
Mix and bake
Mix the flour, milk, sugar, and cinnamon with the beaten eggs until thoroughly combined.
Pour the mixture into a baking dish and bake for about 30 minutes.
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.
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Wheat + cinnamontop 5% of all pairsSmell alikestrongCooked together537 recipes
Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).
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Wheat + milktop 6% of all pairsSmell alikemoderateCooked together2,418 recipes
Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).
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Flour + cinnamontop 9% of all pairsSmell alikemoderateCooked together17,341 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Milk + cinnamontop 10% of all pairsSmell alikemoderateCooked together12,655 recipes
Shared aroma: cuminaldehyde (Spicy, cumin).
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Sugar + cinnamontop 10% of all pairsSmell alikelowCooked together30,779 recipes
Shared aroma: guaiacol (smoky, sweet).
Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 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
- Fine wheat flour
- Provides starch that thickens and gives the pudding its body as it bakes.
- Eggs
- Set as they heat, giving the pudding structure and a tender, custard-like texture.
- Milk
- Adds moisture and richness, and helps the batter bake into a soft interior.
- Sugar
- Adds sweetness and helps the top brown lightly in the oven.
The step that matters
Mixing the batter until thoroughly combined. Flour that stays in lumps does not hydrate evenly, so parts of the pudding can be dry or dense while others stay loose. Fully blending the flour into the beaten eggs and milk gives an even batter that sets uniformly.
“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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