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Dessert

Rolled Wheat Pudding

A baked pudding made from rolled wheat, milk, currants, and sultanas.

From an old cookbook · modernised transcription
By T. R. Allinson · From a historical cookbook (Project Gutenberg) · 2 ingredients
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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

Combine

  1. Combine 1 oz. rolled wheat, 1/2 pint milk, 1 tablespoonful of currants and sultanas, and sugar to taste.

Cook

  1. Cook the rolled wheat in the milk for fifteen minutes.

  2. Add the fruit and let simmer another fifteen minutes.

Bake

  1. Pour the mixture into a small pie-dish and bake in the oven until golden brown.

Nutrition, whole recipe (rough)

211Calories
9 gProtein
8 gFat
28 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Grape1/2 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.

By T. R. Allinson. 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 + curranttop 16% of all pairs
    Smell alikelow
    Cooked 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)
Thickens as it cooks in the milk, giving the pudding its soft, set body.
Milk
Cooks with the wheat to form the pudding's liquid base and adds richness and browning.
Currants
Add concentrated sweetness and moisture to the pudding as they soften during cooking.
Sultanas (in the method)
Add sweetness and soft, plump texture as they soften in the simmering mixture.

The step that matters

Simmering the wheat in the milk. Milk sugars and proteins scorch easily on the base of the pan and can stick or burn. Cooking gently over low heat and stirring keeps the pudding smooth and prevents a burnt taste.

“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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