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Preserve

Cream Cake Pudding

A sweet pudding made with milk, sugar, eggs, flour, baking powder, corn starch, and flavored with lemon or vanilla.

From an old cookbook · modernised transcription
By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson." · From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Milk and corn are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 6,955 recipes. Both carry hexanal, which smells green, grassy. The science ↓

Cream Cake Pudding

Ingredients

Directions

Make the cake

  1. Mix one teacupful of fine white sugar, three eggs, one teacup of flour, and one teaspoonful of Royal Baking Powder. Bake in shallow tins.

Make the filling

  1. Prepare the filling by mixing one quart milk, four tablespoonsful corn starch, two eggs, and two cups sugar. Season with lemon or vanilla.

Nutrition, whole recipe (rough)

731Calories
27 gProtein
14 gFat
120 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
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.

By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson.". 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 + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  2. Flour + corntop 13% of all pairs
    Smell alikemoderate
    Cooked together6,165 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. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Milk and flour barely smell alike, yet cooks put them together in 78,219 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
Provide structure and richness to the cake and help bind the filling.
Flour
Forms the structure of the cake crumb.
Baking powder
Releases gas to make the cake rise and turn light.
Milk
Forms the liquid base of the filling, giving it body and creaminess.
Corn starch
Thickens the milk mixture so the filling sets smooth and firm.
Sugar
Adds sweetness and contributes to the tender texture of the cake and filling.

The step that matters

Thickening the filling. Corn starch only thickens when the milk mixture is heated enough for its starch granules to swell. Stopping early leaves the filling thin, while overheating or stirring too hard can scorch it or break the eggs, so keep it moving over steady heat until it thickens.

“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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