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Dessert

Sunderland Pudding

A sweet custard-like pudding made with sugar, flour, butter, milk, eggs, and lemon rind.

From an old cookbook · modernised transcription
By F. L. Gillette and Hugo Ziemann · From a historical cookbook (Project Gutenberg) · 7 ingredients
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Why it works: Butter and milk 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 ↓

Sunderland Pudding

Ingredients

Directions

Prepare

  1. Make the milk hot.

  2. Stir in the butter and let it cool before the other ingredients are added to it.

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 some small cups, filling them more than half.

  2. Bake from twenty minutes to half an hour, according to the size of the puddings.

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

  4. (Optional) Drop spoonfuls of the batter onto buttered tins and bake if cups are not convenient.

Nutrition, whole recipe (rough)

845Calories
28 gProtein
26 gFat
124 gCarbs
What these numbers assume: 6 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
Lemonjuice of 1 lemon (48ml)12

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

By F. L. Gillette and Hugo Ziemann. 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. Butter + milktop 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. Flour + milktop 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. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

    Shared aroma: 2-nonenal (fatty, 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

Eggs
Set the batter and give the puddings structure and richness as they bake.
Flour
Forms the structure that holds the puddings together as they bake.
Butter
Adds fat and tenderness, enriching the batter and softening the crumb.
Sugar
Adds sweetness and helps the surface brown in the oven.
Milk
Supplies liquid that hydrates the flour and keeps the batter moist.

The step that matters

Let the butter cool before adding the other ingredients. Very hot melted butter can partly cook the eggs and make the batter curdle or separate, so the mixture loses its smooth, even texture.

Swap the lemon

How well each one fits the dish's main ingredients (sugar, flour, butter, milk, egg):

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits better
  4. Lemonthe original

Fit is the average pairing score against sugar, flour, butter, milk, egg. Candidates are from the same food group and used in at least 100 recipes.

“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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