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Dessert

Batter Pudding, Baked

A baked pudding made with eggs, flour, milk, salt, and baking powder.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Batter Pudding, Baked

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

  1. Preheat the oven to 350°F (175°C).

Make the batter

  1. In a bowl, beat the egg yolks and set aside.

  2. In another bowl, beat the egg whites until stiff peaks form.

  3. Combine the milk, salt, and baking powder with the egg yolks.

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

  5. Gently fold in the beaten egg whites.

  6. Pour the batter into an earthen dish.

Bake and serve

  1. Bake for 45 minutes until golden brown.

  2. Serve with a rich sauce.

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
Whites trap air for lift, while yolks add richness and help bind the batter.
Flour
Provides structure as it sets around the air and liquid in the batter.
Milk
Supplies the liquid that hydrates the flour and gives the pudding its tender moisture.
Baking powder
Releases gas during baking, helping the pudding rise and become light.

The step that matters

Folding in the beaten egg whites. Stirring rather than folding deflates the whites' foam, losing the air that lifts the pudding. Fold gently so the batter stays airy and rises evenly in the oven.

“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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