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Dessert

Rolled Oats Pudding

A baked pudding made from rolled oats, water, molasses or syrup, spices, raisins, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Cinnamon and nutmeg match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 11,917 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Rolled Oats Pudding

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Make the pudding

  1. Cook the rolled oats in boiling water for 30 minutes.

  2. Add the remaining ingredients and mix well.

  3. Turn the mixture into a baking dish.

Bake and serve

  1. Bake in a slow oven at 300°F (150°C) for 1 to 2 hours.

  2. Serve hot or cold, with or without cream.

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. Cinnamon + nutmegtop 1% of all pairs
    Smell alikestrong
    Cooked together11,917 recipes

    Shared aroma: estragole (anise, licorice).

  2. Cinnamon + gingertop 1% of all pairs
    Smell alikestrong
    Cooked together6,380 recipes

    Shared aroma: estragole (anise, licorice).

  3. Cinnamon + raisintop 1% of all pairs
    Smell alikemoderate
    Cooked together5,390 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  4. Cinnamon + vanillatop 1% of all pairs
    Smell alikestrong
    Cooked together5,287 recipes

    Shared aroma: 4-methoxybenzaldehyde (sweet, anise).

  5. Nutmeg + gingertop 5% of all pairs
    Smell alikestrong
    Cooked together3,324 recipes

    Shared aroma: estragole (anise, licorice).

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

What each ingredient does

Rolled oats
Cooked in boiling water, they swell and thicken to form the body of the pudding.
Molasses or corn syrup or honey
Adds sweetness and moisture, and helps the pudding brown during baking.
Raisins
Add chewy pockets of sweetness and moisture throughout the pudding.
Hot milk
Adds moisture and richness, and softens the oats into a custard-like texture.

The step that matters

Bake in a slow oven for the full time. Baking gently over a long period lets the liquid set the oat mixture into a firm, cohesive pudding. Stopping early can leave it loose and wet in the centre.

Swap the raisin

How well each one fits the dish's main ingredients (oats, molasses, cinnamon, nutmeg, vanilla, ginger, milk):

  1. Blueberryfits better
  2. Figfits better
  3. Coconutfits about as well
  4. Raisinthe original

Fit is the average pairing score against oats, molasses, cinnamon, nutmeg, vanilla, ginger, 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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