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 ↓
Steamed Cabinet Pudding
Ingredients
Directions
Prepare
Beat eggs, add sugar, salt, milk, and pour over crumbs; let stand 1 hour.
Use 1 tablespoon of softened butter to oil a three-pint mold; sprinkle mold with fruit.
Pour batter into mold.
Steam and serve
Steam in a vessel of hot water in the oven for 2 hours.
Serve with creamy sauce.
Nutrition, whole recipe (rough)
Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 0 |
| Fruit | not in our table | 0 |
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 + eggtop 18% of all pairsSmell alikemoderateCooked 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
- Eggs
- Bind the batter and set into a firm, sliceable pudding when heated.
- Milk
- Adds moisture and softness to the batter as it cooks.
- Fruit
- Adds sweetness, flavour and aroma to the pudding.
The step that matters
Steam in hot water. Steaming in a water bath heats the pudding gently and evenly. Gentle heat lets the egg set into a tender custard-like crumb without curdling or drying out. Keep the water hot throughout the full two hours.
“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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