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Dessert

Sunderland Pudding

A custard-like pudding made with eggs, flour, milk, and salt, baked until set.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Sunderland Pudding

Ingredients

Directions

Prepare the batter

  1. Separate the egg yolks and whites.

  2. Beat the yolks well and mix in the flour.

  3. Gradually add the milk to the mixture.

  4. Fold in the beaten egg whites gently.

Bake and serve

  1. Pour into a baking dish and bake until set.

  2. Serve with your choice of sauce.

Recipe from a historical cookbook (Internet Archive).

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.

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. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 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
Whites trapped by folding give the pudding its light, airy structure as it sets.
Flour
Starch thickens the yolk mixture so the batter holds its body while baking.
Milk
Liquid that hydrates the flour and sets with the eggs into a soft custard-like texture.

The step that matters

Fold in the beaten egg whites gently. Over-mixing knocks air out of the whites, so the pudding rises less and turns dense. Gentle folding keeps the foam intact until baking sets it.

“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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