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Dessert

Batter Pudding

A yeast-based batter pudding made with flour, butter, eggs, milk, and yeast, cooked in a double boiler.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and milk 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 ↓

Batter Pudding

Ingredients

Directions

Prepare the batter

  1. Rub ½ cup of butter into 1 pint of sifted flour and add a pinch of salt.

  2. Dissolve a part of a Fleischmann’s Yeast Cake in a little warm water.

  3. Add warm milk to create a moderately soft batter and set aside to rise.

Finish and cook

  1. Once the batter is light, beat the yolks and whites of 4 eggs separately and fold them into the batter.

  2. Cook in a double boiler for 45 minutes.

Serve

  1. Serve hot with hard, soft, or cream 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. Butter + milktop 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 + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

Sifted flour
Forms the main structure of the pudding as the batter sets.
Fleischmann’s yeast cake
Produces gas that makes the batter rise and turn light before cooking.
Eggs
Add structure and richness, and the whipped whites add lightness as the pudding sets.
Butter
Adds fat for tenderness and richer flavour.
Milk
Provides the liquid that hydrates the flour and gives the batter a soft consistency.

The step that matters

Folding in the beaten eggs. The batter has risen and is full of gas bubbles. Folding the separately beaten yolks and whites gently keeps the air in the whites and the batter's lightness, while vigorous stirring would deflate it and produce a denser 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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