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Manchester Pudding

A baked pudding made with bread crumbs, milk, eggs, butter, sugar, puff pastry, and preserves.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Manchester Pudding

Ingredients

Directions

Prepare

  1. Stir the bread crumbs into the boiling milk.

  2. Add the egg yolks, egg white, and beaten butter; sweeten to taste.

  3. Line a baking dish with puff pastry and cover the bottom with preserves.

Bake and finish

  1. Pour the mixture into the dish and bake for 1 hour.

  2. Beat the egg white to stiff peaks and add it to the pudding just before removing it from the oven.

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

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

    Shared aroma: 2-undecenal (sweet).

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

What each ingredient does

Bread crumbs
Soak up the hot milk and form the body of the pudding.
Egg yolks
Set the custard and enrich it, giving a tender texture.
Egg white
Beaten to stiff peaks, it lightens the top of the pudding.
Butter
Adds richness and fat, softening the crumb for a smoother texture.
Preserves
Add sweetness and fruity flavour to the base beneath the custard.

The step that matters

Adding the beaten egg white. Stiff peaks trap air that expands in the oven. Folding it in too early or beating it too little can deflate it, leaving the top dense. Adding it just before removal keeps it light and prevents overcooking.

“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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