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Batter Pudding, Boiled

A boiled pudding made from milk, flour, eggs, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and flour 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, Boiled

Ingredients

Directions

Make the batter

  1. Mix the flour and salt together in a bowl and make a well in the center.

  2. Beat the eggs thoroughly, strain them into the flour, and stir gently until combined.

  3. Gradually add the milk until the batter has the consistency of thick cream.

  4. Cover the bowl and let the batter stand for 1 hour.

Boil and serve

  1. Pour the batter into a well-buttered basin and cover with a scalded, well-floured cloth.

  2. Boil for about 1½ hours.

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 + flourtop 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. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

Milk and flour 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 structure of the batter as its starch sets during boiling.
Eggs
Bind the batter and help it set firm as it cooks.
Milk
Provides the liquid that hydrates the flour and gives the pudding its moisture.

The step that matters

Letting the batter stand for 1 hour. The flour needs time to absorb the liquid fully, so the batter thickens evenly and the pudding cooks to a smooth, uniform texture rather than a lumpy or gritty one.

“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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