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Dessert

Boiled Pudding

A boiled pudding made from milk, eggs, flour, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and flour 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 Pudding

Ingredients

Directions

Make the batter

  1. Whisk the eggs until very light.

  2. Add the flour and a little milk, then beat until smooth.

  3. Pour in the remaining milk.

  4. Add salt to taste.

Bag and boil

  1. Rinse a pudding bag in cold water and flour it well inside.

  2. Pour the mixture into the bag, leaving 2 to 3 inches of space at the top.

  3. Tie the bag tightly.

  4. Place the bag in a large kettle of boiling water.

  5. Boil for 2 hours.

Finish and serve

  1. Remove the bag from the kettle.

  2. Dip the bag in cold water briefly to prevent sticking.

  3. Serve immediately with wine sauce or your preferred sauce.

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 + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

Milk and flour 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

Eggs
Provide structure as they set during boiling, holding the pudding together.
Flour
Thickens the batter and gives the pudding a firm, sliceable body.
Milk
Supplies liquid that keeps the pudding moist while it cooks.

The step that matters

Leaving space and tying the bag tightly. The pudding expands slightly as it cooks, so leaving room at the top prevents bursting. A tight seal keeps boiling water out, so the batter cooks rather than turning waterlogged.

“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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