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Dessert

Prince of Wales Pudding

A boiled egg, butter, sugar, and flour pudding.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Prince of Wales Pudding

Ingredients

Directions

Prepare the batter

  1. Weigh the eggs and use the same weight in butter and sugar.

  2. Beat the butter and sugar together until creamy.

  3. Add the eggs, mixing in the beaten whites and yolks separately.

  4. Sift in the flour and mix thoroughly.

Cook and serve

  1. Pour the mixture into a buttered mold.

  2. Boil for 1.5 hours.

  3. Serve immediately with a thin sauce flavored to your liking.

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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

Butter and flour 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

Eggs
Provide structure and richness, and lift the batter when beaten whites are folded in.
Butter
Adds richness and tenderness, and helps the batter cream to a light texture.
Fine white sugar
Sweetens the pudding and helps the butter cream to a light, airy texture.
All-purpose flour
Forms the structure of the pudding as it sets during cooking.

The step that matters

Mixing in the beaten whites and yolks separately. Beating the whites on their own and folding them in keeps air in the batter, which gives the pudding a lighter texture once cooked. Deflating them can make the pudding dense.

“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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