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Dessert

Boiled Batter Pudding

A simple boiled batter pudding made with flour, eggs, milk, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Boiled Batter Pudding

Ingredients

Directions

Make the batter

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

  2. Break the eggs into the bowl and mix well.

  3. Gradually add the milk while stirring to create a smooth batter.

  4. Beat the batter with a wooden spoon for a few minutes.

  5. Let the batter stand for about 1 hour to allow the flour to swell.

Boil

  1. Beat the batter again and pour it into a well-buttered basin.

  2. Cover the basin with a well-floured cloth and boil for 14 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. 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 structure of the pudding as its starch swells and sets when cooked.
Eggs
Bind the batter and add richness and structure as they set during boiling.
Milk
Supplies the liquid that hydrates the flour and keeps the pudding moist.

The step that matters

Let the batter stand for about 1 hour. Resting lets the flour absorb the liquid and swell fully. This hydration gives a smoother, lighter texture, while skipping the rest can leave the pudding dense and lumpy.

“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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