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Dessert

A Light Baked Batter Pudding

A simple baked pudding made from flour, eggs, milk, and a pinch of salt.

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

A Light Baked Batter Pudding

Oven, in the book's wordsA rather brisk oven

Ingredients

Directions

The book says “a rather brisk oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat the oven to 400°F (200°C).

Make the batter

  1. In a bowl, mix the flour and salt.

  2. Gradually add the whisked eggs to the flour mixture, beating well.

  3. Slowly stir in the milk until fully combined.

Bake

  1. Pour the batter into a buttered dish.

  2. Bake in the preheated oven for 45 minutes until light and crisp.

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + buttertop 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

All-purpose flour
Forms the starch structure that sets the batter as it bakes.
Eggs
Provide structure and lift as the batter sets into a custard-like pudding.
Whole milk
Adds moisture and liquid that turns the batter into a tender, set crumb.

The step that matters

Pour the batter into a hot, buttered dish. Batter poured into a hot, greased dish begins to set and crisp at the edges immediately, giving the pudding its rise and browned sides. A cold or unbuttered dish lets it stick and 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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