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Dessert

To Make a Barm Pudding

A yeast-based pudding made from flour, barm, and salt, boiled in nets and served with sweet sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and sauce are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 8,078 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

To Make a Barm Pudding

Ingredients

Directions

Prepare the dough

  1. Mix flour, barm, and salt in a bowl.

  2. Add warm water to form a light paste.

  3. Let the mixture rest for 1 hour.

  4. Shape into round balls and tie them in small nets.

Boil and serve

  1. Place the nets in a pan of boiling water without covering them.

  2. Avoid boiling too fast to prevent water from overflowing.

  3. Cook for 6-7 minutes, then turn the balls.

  4. Boil for a total of 20 minutes.

  5. Serve with sweet sauce poured over.

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. Flour + saucetop 18% of all pairs
    Smell alikemoderate
    Cooked together8,078 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Flour
Forms the main structure and body of the pudding.
Barm
Ferments the dough so it rises and develops a light, airy texture.
Warm water
Hydrates the flour and activates the barm to form a workable paste.

The step that matters

Avoid boiling too fast. Vigorous boiling can make the water overflow and can disturb the balls as they cook. A gentle simmer keeps the pudding intact while it cooks through evenly.

“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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