Why it works: Milk and butter 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
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare the batter
Preheat the oven to 400°F (200°C).
In a bowl, mix the flour and salt.
Beat the eggs and add them to the flour mixture.
Gradually add the milk while mixing until the batter is smooth and the consistency of cream.
Bake
Grease a pie dish with butter and pour in the batter.
Bake for 45 minutes until golden brown.
Alternatively, pour the batter into a greased and floured basin, cover tightly, and boil for 1.5 to 2 hours.
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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Milk + buttertop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + milktop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + eggtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Egg + buttertop 17% of all pairsSmell alikemoderateCooked 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
- Fine flour
- Forms the bulk of the batter structure as its starches set when baked.
- Eggs
- Bind the batter and set during cooking to give the pudding its structure and lift.
- Milk
- Adds moisture and loosens the batter to a smooth, pourable consistency.
The step that matters
Gradually adding the milk while mixing. Adding milk slowly into the flour and egg mixture keeps the batter smooth without lumps. Lumps form when liquid is added too fast to dry flour, and lumps do not cook out evenly.
“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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