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Dessert

Baked Batter Pudding with Fruit

A baked batter pudding made with flour, milk, eggs, butter, and fruit, topped with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

Baked Batter Pudding with Fruit

Ingredients

Directions

Make the batter

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

  2. Gradually stir in the milk until smooth.

  3. Beat the mixture with a spoon to make it lighter.

  4. Break one egg into a cup, then add it to the batter, mixing well.

  5. Repeat with the second egg, mixing thoroughly.

Assemble and bake

  1. Grease a 1½ pint pie dish with butter.

  2. Pour the batter into the prepared pie dish.

  3. Wash the fruit and sprinkle it into the batter.

  4. Dot the top with small pieces of butter.

  5. Bake in a preheated oven at 400°F (200°C) for 30 minutes.

Serve

  1. Remove from the oven and sprinkle sugar on top before serving.

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

    Shared aroma: isobutyraldehyde (malty, green).

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 it bakes and sets.
Eggs
Bind the batter and help it rise and set into a custard-like texture.
Milk
Provides liquid that hydrates the flour and gives the pudding moisture.
Fruit
Adds tart flavour and moisture as it cooks into the batter.
Butter
Adds richness and prevents sticking in the dish while enriching the top.

The step that matters

Beat the batter smooth before adding the eggs. Lumps of flour that stay in the batter are hard to remove later, and gradually stirring in the milk prevents them. A smooth batter bakes evenly into a uniform pudding.

“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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