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Dessert

Sunderlands Pudding

A sweet cake made with eggs, butter, flour, sugar, and baking powder.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Sunderlands Pudding

Ingredients

Directions

Prepare the batter

  1. Beat the eggs separately, then mix them together.

  2. In a frying pan, combine the butter, flour, sugar, and baking powder.

Cook and serve

  1. Cook until set, then spread it out.

  2. Serve hot with maple syrup.

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. Flour + sugartop 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
Proteins set when heated, giving the pudding its structure and firmness.
Butter
Adds fat for richness, tender texture and a rounded flavour.
Flour
Starch gelatinises and sets with the eggs, forming the body of the pudding.
Sugar
Adds sweetness and helps the surface brown during cooking.
Baking powder
Releases gas that lifts the mixture, giving a lighter, less dense texture.

The step that matters

Cook until set, then spread it out. Cooking over high heat can brown the base before the egg and starch have set through, leaving a wet centre. Cook gently until the mixture firms evenly before spreading.

“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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