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Dessert

Boiled Batter Pudding

A pudding boiled in a basin, made from a batter of flour, baking powder, eggs and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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 ↓

Boiled Batter Pudding

Ingredients

Directions

Prepare the batter

  1. Mix flour and baking powder.

  2. Thoroughly beat the eggs.

  3. Stir in a little of the cold milk until smooth.

  4. Heat the remaining milk.

  5. Stir the heated milk into the batter.

Boil and serve

  1. Pour the mixture into a greased pudding basin.

  2. Boil hard for 2 hours.

  3. Serve with raspberry jam, sweet sauce, or butter and sugar.

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. 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

Flour
Forms the bulk of the batter, giving the pudding its body and structure.
Eggs
Bind the batter and help it set firm as it cooks.
Baking powder
Releases gas as it heats, helping the pudding rise and turn light.
Milk
Hydrates the flour and keeps the batter moist and tender while it cooks.

The step that matters

Stir the heated milk into the batter. Adding hot milk to the batter gradually and stirring well keeps it smooth without lumps. Lumps left in the batter do not disperse during boiling and leave a grainy texture.

“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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