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Nugget Pudding I

"Steamed cereal pudding with lemon accents."

By allrecipes · From Open Recipes · 7 ingredients
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Why it works: Wheat and barley match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and 185 recipes mention both. Both carry isoamyl acetate, which smells banana, fruity. The science ↓

The recipe

1 8x8 pan
Prep10 min
Cook45 min

Ingredients

Contains: egg, milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

  1. Preheat the oven to 350°F (177°C). Lightly butter an 8x8 inch pan, using a little of the listed butter if needed.

  2. In a bowl, cream the 4 tablespoons butter with the white sugar until light and fluffy, about 3 minutes.

  3. Beat the egg yolks into the butter mixture one at a time. Stir in the lemon juice and lemon zest.

  4. Stir the all-purpose flour into the mixture, then add the milk and mix until smooth. Fold in the wheat and barley nugget cereal.

  5. In a clean bowl, beat the egg whites until they hold stiff peaks. Gently fold them into the batter in two additions.

  6. Pour the batter into the prepared pan. Set the pan in a larger pan and pour in enough boiling water to come halfway up the sides.

  7. Bake for 40 to 45 minutes, until the top is golden, the center is set, and the pudding reaches 160°F (71°C) in the middle.

  8. Remove from the oven and the water bath. Let cool for 10 minutes before serving warm.

By allrecipes. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Wheat + barleytop 3% of all pairs
    Aroma overlapstrong
    Mentioned together185 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

  2. Wheat + grapetop 6% of all pairs
    Aroma overlapstrong
    Mentioned together291 recipes

    Shared aroma: 1-hexanal (fruit).

  3. Butter + wheattop 6% of all pairs
    Aroma overlapstrong
    Mentioned together1,999 recipes

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

  4. Wheat + nutstop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together57 recipes

    Shared aroma: furaneol (caramel, strawberry).

  5. Butter + flourtop 6% of all pairs
    Aroma overlaplow
    Mentioned together122,858 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour share little aroma chemistry, yet 122,858 recipes mention both: they likely work on texture and structure more than aroma.

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

Flavor stand-ins for the nuts

How well each one fits the dish's main ingredients (butter, sugar, lemon, flour, wheat, barley, grape):

  1. Almondbetter flavor fit
  2. Walnutbetter flavor fit
  3. Milletbetter flavor fit
  4. Nutsthe original

Fit is the average pairing score against butter, sugar, lemon, flour, wheat, barley, grape. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).