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Dessert

Quickly-made Puddings

A simple milk pudding made with butter, sugar, flour, eggs, and lemon rind, baked in small cups.

From an old cookbook · modernised transcription
By Isabella Beeton · From a historical cookbook (Project Gutenberg) · 4 ingredients
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Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Quickly-made Puddings

6 puddings

Ingredients

Directions

Prepare

  1. Make the milk hot.

  2. Stir in the butter, and let it cool before adding the other ingredients.

Make the batter

  1. Stir in the sugar, flour, and eggs, whisking well and omitting the whites of two eggs.

  2. Flavor with a little grated lemon rind, and beat the mixture well.

Bake and serve

  1. Butter small cups and fill them more than half full.

  2. Bake for 20 minutes to ½ hour, depending on pudding size.

  3. Serve with fruit, custard, or wine sauce, pouring a little over the puddings.

Nutrition, whole recipe (rough)

227Calories
14 gProtein
13 gFat
13 gCarbs

Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 2 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Puddingnot in our table0

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

By Isabella Beeton. Recipe from a historical cookbook (Project Gutenberg).

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 + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Milk
Provides the liquid that gives the pudding its moist, tender body.
Eggs
Set during baking to give the pudding structure and a custard-like texture.
Flour (in the method)
Adds starch that helps the batter hold its shape as it bakes.
Butter (in the method)
Adds fat that enriches flavor and keeps the texture soft.
Sugar (in the method)
Adds sweetness and helps the top brown lightly in the oven.

The step that matters

Let the butter cool before adding the other ingredients. Very hot melted butter can partly cook the eggs or split the batter, leaving a grainy texture instead of a smooth, even mixture.

“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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