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Bread Pudding Boiled, No. L

A boiled pudding made from bread crumbs, milk, and raisins.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Bread and milk are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Bread Pudding Boiled, No. L

Ingredients

Directions

Prepare

  1. Break the bread into large crumbs.

  2. Pour the milk over the bread and raisins, stirring to ensure the milk reaches all crumbs.

Steam and serve

  1. Tie the mixture in a cloth and steam for 30 minutes.

  2. Before serving, dip the pudding in cold water briefly to remove the cloth.

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. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Milk + raisintop 15% of all pairs
    Smell alikemoderate
    Cooked together7,155 recipes

    Shared aroma: decanoic acid (acides aroma).

  3. Bread + raisintop 17% of all pairs
    Smell alikemoderate
    Cooked together2,111 recipes

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Bread crumbs
Absorb the milk and set into the soft, sliceable body of the pudding.
Milk
Moistens the crumbs so they swell and bind together during steaming.
Raisins
Add sweetness and chewy pockets of texture throughout the pudding.

The step that matters

Pour the milk over the bread and raisins, stirring to reach all crumbs. Dry crumbs do not absorb liquid on their own. If some stay dry, the pudding sets unevenly, with hard dry patches beside soggy ones.

Swap the raisin

How well each one fits the dish's main ingredients (bread, milk):

  1. Vanillafits better
  2. Figfits better
  3. Applefits better
  4. Raisinthe original

Fit is the average pairing score against bread, milk. Candidates are from the same food group and used in at least 100 recipes.

“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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