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Oommon Batter Pudding

A boiled pudding made from eggs, flour, milk, and salt, cooked in a pudding cloth.

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 ↓

Oommon Batter Pudding

Ingredients

Directions

Make the batter

  1. Beat the eggs thoroughly.

  2. Mix the beaten eggs with the milk.

  3. Pass the mixture through a sieve.

  4. Gradually add the sieved mixture to the flour, stirring until smooth.

  5. Thin the batter with another half pint of milk.

Cook and serve

  1. Flour a wet pudding cloth well.

  2. Pour the batter into the cloth.

  3. Tie the cloth securely.

  4. Place the pudding in plenty of fast-boiling water.

  5. Boil for 1 hour and 10 minutes.

  6. Serve immediately with wine sauce, hot fruit compote, or raspberry vinegar.

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. Egg + flourtop 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

Eggs
Bind the batter and help set the pudding as it cooks.
Flour
Provides the structure that sets the batter into a firm pudding.
Milk
Adds moisture and loosens the batter to a pourable consistency.

The step that matters

Passing the mixture through a sieve. Sieving removes small lumps of egg so the batter stays smooth. Adding the mixture gradually to the flour while stirring prevents lumps forming, which would show as streaks in the finished 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.

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