Why it works: Milk and currant are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 5,475 recipes. Both carry isoamyl acetate, which smells banana, pear. The science ↓
Rolled Wheat Pudding
Ingredients
Directions
Prepare
Soak the rolled wheat in water for 1 hour.
Cook
Set the milk over the fire; when boiling add the wheat from which the water has been strained.
Let it cook gently for 1 hour.
Add the fruit.
Bake
Turn the mixture into a buttered pie-dish.
Bake the pudding from 1/2 to 1 hour in a moderate oven.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Grape | 1/2 cup (76g) | 62 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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.
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Milk + curranttop 16% of all pairsSmell alikelowCooked together5,475 recipes
Shared aroma: isoamyl acetate (banana, pear).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Rolled wheat (in the method)
- Forms the body of the pudding as it softens and thickens in the milk.
- Milk
- Provides the liquid base that cooks the wheat and sets into a creamy texture.
- Currants
- Add tart sweetness and fruity flavour through the pudding.
The step that matters
Cooking the wheat gently in the milk. Gentle heat keeps the milk from scorching on the bottom of the pan and lets the wheat soften evenly, so the pudding turns creamy rather than lumpy or burnt.
“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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