Skip to main content
Main

Boiled Batter Pudding

A boiled pudding made from flour, eggs, milk, and salt, cooked in a butter‑greased basin.

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

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 ↓

Boiled Batter Pudding

Ingredients

Directions

Prepare the batter

  1. Boil a saucepan of warm water.

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

  3. Add the eggs to the flour and beat well.

  4. Gradually stir in the milk until the batter is smooth.

  5. Grease a pudding basin with butter.

  6. Pour the batter into the greased basin.

Cover and boil

  1. Soak a pudding cloth in warm and then cold water, then flour it well.

  2. Cover the batter with the cloth and tie it securely with string.

  3. When the water is boiling, place the pudding in and boil for 1.5 hours.

  4. Remove the basin from the saucepan, take off the cloth, and turn the pudding out onto a hot dish.

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

Flour
Forms the structure of the batter as the starch sets during boiling.
Eggs
Bind the batter and help it set firm as the pudding cooks.
Milk
Provides the liquid that turns the flour and eggs into a smooth, pourable batter.

The step that matters

Keeping the batter smooth before pouring. Adding the milk gradually while stirring prevents lumps of flour from forming. Lumps stay visible in the set pudding, so a smooth batter gives an even texture.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes