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Dessert

Norwegian Puddings

A sweet baked or steamed pudding made with butter, sugar, eggs, ground rice, flour, and baking powder.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

Norwegian Puddings

Oven, in the book's wordsA slack oven

Ingredients

Directions

The book says “a slack oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat the oven to 350°F (175°C).

Make the batter

  1. In a bowl, cream together the butter and sugar.

  2. Add the eggs one at a time, mixing well after each addition.

  3. Stir in the ground rice and flour.

  4. Add the baking powder and desired flavoring.

Bake

  1. Pour the mixture into buttered cups.

  2. Bake in the oven or steam until set.

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. Butter + ricetop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Rice + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

Butter
Adds richness and tenderness, and helps the batter cream into a light base.
Sugar
Creams with the butter to add sweetness and help trap air in the batter.
Eggs
Provide structure as they set, binding the pudding together.
Ground rice
Gives a tender, slightly crumbly texture to the pudding.
Flour
Adds structure, helping the pudding hold its shape when set.
Baking powder
Releases gas in the batter, helping the pudding rise and become light.

The step that matters

Add the eggs one at a time, mixing well after each addition. Adding eggs gradually lets each one emulsify fully into the creamed butter and sugar. Adding them all at once can cause the mixture to curdle and lose the air it needs to rise.

“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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