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Cottage Pudding

A sweet baked pudding made with sugar, milk, flour, baking powder, cornstarch, egg, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Cottage Pudding

Ingredients

Directions

Make the batter

  1. Combine one-half cup sugar, one-half cup milk, one small tablespoon butter, one and one-half teaspoons baking powder, one egg, and one and one-half cups flour.

  2. Bake the mixture in a greased pan.

Serve

  1. Serve the pudding with hot cream sauce.

Make the sauce

  1. Beat the white of an egg stiff.

  2. Add one teaspoon cornstarch to the beaten egg white.

  3. Gradually beat one-half cup powdered sugar into the egg white.

  4. Add the yolk to the mixture and beat.

  5. Pour the mixture over one cup of boiling milk.

  6. Add one tablespoon butter to the hot milk mixture.

  7. Bring the mixture to a boil.

  8. Flavor the sauce as desired.

Nutrition, whole recipe (rough)

833Calories
27 gProtein
26 gFat
120 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

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. See the original page.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

Flour
Forms the main structure of the pudding as its starch and protein set during baking.
Egg
Adds structure and richness, with the yolk enriching the sauce and the white helping it hold.
Baking powder
Releases gas in the batter, helping the pudding rise and become light in texture.
Butter
Adds fat for tenderness and rich flavor in both the pudding and the sauce.
Sugar
Adds sweetness and helps stabilize the beaten egg white.
Cornstarch
Thickens the sauce by swelling with heat to give it body.

The step that matters

Gradually beat powdered sugar into the egg white. Adding sugar slowly lets it dissolve fully and helps the foam hold its stiff peaks, so the white stays light and stable when the other ingredients are folded in.

“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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