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Dessert

Batter Pudding with Fruit

A baked fruit pudding made from flour, milk, eggs, butter, and fruit, sweetened with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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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 with Fruit

Ingredients

Directions

Prepare the batter

  1. Combine ¼ pound flour and ¼ teaspoon coarse sea salt in a bowl.

  2. Gradually stir in ½ pint milk until liquid.

  3. Beat the batter with a spoon to lighten it.

  4. Break one egg into a cup and add to batter, mixing lightly.

  5. Repeat with second egg, mixing thoroughly.

Assemble and bake

  1. Grease a 1½ pint pie dish with butter.

  2. Pour batter into pie dish.

  3. Clean ¼ pound fruit with a cloth and sprinkle into batter.

  4. Dot top with 2-3 small pieces butter.

  5. Bake at 400°F (200°C) for 30 minutes.

  6. Remove from oven and sprinkle sugar over top before serving.

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. Milk + buttertop 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 + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

Flour
Forms the batter's structure as it sets in the oven.
Eggs
Bind the batter and help it set into a light, custard-like pudding.
Milk
Hydrates the flour and makes the batter pourable and moist.
Fruit
Adds flavour and moisture to the pudding as it bakes.
Butter
Adds richness and helps the top brown as it bakes.

The step that matters

Mixing the eggs into the batter. Eggs should be mixed in gently and fully so the batter stays smooth and evenly textured. Overmixing after the flour is hydrated can make the pudding tough, while underbeating leaves streaks of egg that may bake unevenly.

“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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