Name: Fruit Pudding
Ingredients: 1 tablespoonful butter 2 eggs 2 teaspoonfuls edmonds' baking powder 3/4 cup milk; 2 teaspoonfuls edmonds' baking powder 3/4 cup milk; 3/4 cup milk; 1 small cup sugar 2 breakfastcups flour 1 tablespoonful butter 2 eggs 2 teaspoon; 2 breakfastcups flour 1 tablespoonful butter 2 eggs 2 teaspoonfuls edmonds' baki; 2 eggs 2 teaspoonfuls edmonds' baking powder 3/4 cup milk; two small dishes; half full of fresh fruit

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 ↓

Fruit Pudding

two small dishes

Ingredients

1 tablespoonful butter 2 eggs 2 teaspoonfuls edmonds' baking powder 3/4 cup milk
2 teaspoonfuls edmonds' baking powder 3/4 cup milk
3/4 cup milk
1 small cup sugar 2 breakfastcups flour 1 tablespoonful butter 2 eggs 2 teaspoon
2 breakfastcups flour 1 tablespoonful butter 2 eggs 2 teaspoonfuls edmonds' baki
2 eggs 2 teaspoonfuls edmonds' baking powder 3/4 cup milk
two small dishes
half full of fresh fruit

Directions

Prepare

Beat butter and sugar to a cream.
Add beaten eggs and milk.
Mix flour and baking powder together, and add to mixture.
Grease two small dishes.
Fill dishes half full with fresh fruit.

Bake

Pour batter over the fruit.
Bake for 1 hour.

Nutrition, whole recipe (rough)

833Calories

27 gProtein

26 gFat

120 gCarbs

Counts 5 of 6 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 5 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Milk	1 cup (244ml) whole	149
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Sugar	1 tbsp (12.5g) granulated	49
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.

By T. J. Edmonds Ltd.. 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.

Butter + milktop 7% of all pairs

Smell alikemoderate

Cooked together81,283 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Butter + flourtop 12% of all pairs

Smell alikelow

Cooked together124,287 recipes

Shared aroma: isobutyraldehyde (malty, green).
Milk + flourtop 14% of all pairs

Smell alikelow

Cooked together78,219 recipes

Shared aroma: isobutyraldehyde (malty, green).
Sugar + flourtop 15% of all pairs

Smell alikemoderate

Cooked together92,116 recipes

Shared aroma: phenylacetaldehyde (hawthorne, honey).
Egg + flourtop 15% of all pairs

Smell alikelow

Cooked together106,462 recipes

Shared aroma: isobutyraldehyde (malty, green).

Butter and flour 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: Bind the batter and help give the pudding its structure as it bakes.
Butter: Adds richness and tenderness to the batter.
Flour: Forms the body of the batter, setting into the pudding's crumb as it bakes.
Baking powder: Releases gas during baking so the pudding rises and becomes light.
Milk: Adds moisture and loosens the batter to a pourable consistency.

“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.