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Dessert

Quaking Puddings Second Way

A boiled custard pudding made with cream, eggs, flour, and served with wine sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Quaking Puddings Second Way

Ingredients

Directions

Prepare

  1. Beat the egg yolks and whites very well and strain through a fine sieve.

  2. Mix the flour with 1-2 tablespoons of cream until smooth.

  3. Combine all ingredients and tie tightly in a buttered and floured dish or basin.

Boil and serve

  1. Ensure the water is boiling before adding the pudding.

  2. Boil for 1 hour and serve with wine 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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  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. Cream + flourtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

Flour and butter 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
Egg proteins set on heating, giving the pudding its firm, sliceable body.
Cream
Adds fat and moisture, giving the pudding a rich, soft texture.
Flour
Thickens the mixture and adds structure so it holds together when boiled.

The step that matters

Ensure the water is boiling before adding the pudding. Egg and flour mixtures set through heat. Starting in boiling water sets the outside promptly and helps the pudding cook evenly rather than becoming dense or watery.

“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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