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Dessert

Baked Batter Pudding

A baked pudding made from flour, eggs, sweet milk, baking powder, salt, and ripe fruit.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Baked Batter Pudding

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 ↓

Baked Batter Pudding

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).

  2. In a large bowl, mix the flour, baking powder, and salt.

Make the batter

  1. In another bowl, beat the eggs and add the sweet milk.

  2. Combine the wet and dry ingredients until smooth.

  3. Fold in the ripe fruit.

  4. Pour the batter into a greased baking dish.

Bake

  1. Bake for about 30 minutes or until golden brown.

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.

Photo for illustrative purposes only · Contact us to use it

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 main structure of the batter as it sets in the oven.
Eggs
Bind the batter and help it set, adding structure and richness.
Sweet milk
Adds moisture and makes the batter pourable and tender.
Baking powder
Releases gas in the batter so the pudding rises and turns light.
Ripe fruit
Adds natural sweetness, moisture, and flavor throughout the pudding.

The step that matters

Combine the wet and dry ingredients until smooth. Stirring just until smooth keeps the batter tender. Overmixing develops gluten in the flour, which can make the pudding tough and dense.

“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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