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Dessert

Batter Pudding, Baked

A simple baked batter made from flour, eggs, milk, and salt, served with sugar, butter, jam, or stewed fruit.

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

Batter Pudding, Baked

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

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

  2. In a bowl, mix the flour and salt together.

  3. Make a well in the center of the flour and beat the eggs thoroughly.

  4. Strain the eggs into the flour and stir gently to combine.

  5. Gradually add the milk until the batter is the consistency of thick cream.

  6. Let the batter stand for about 1 hour.

Bake and serve

  1. Pour the batter into a well-greased baking dish.

  2. Bake for about 35 minutes until golden brown.

  3. Serve with sugar, butter, jam, or stewed fruit.

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. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 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

All-purpose flour
Forms the main structure of the batter as it sets in the oven.
Eggs
Bind the batter and set as it bakes, giving the pudding its structure and lift.
Milk
Adds moisture and loosens the batter to a thick, pourable consistency.

The step that matters

Adding the milk gradually. Flour hydrates unevenly if liquid is poured in all at once, leaving lumps. Adding milk slowly while stirring keeps the batter smooth and at the right thickness, so the pudding bakes evenly and rises well.

“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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