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Dessert

Strawberry Pudding

A baked strawberry pudding made with butter, sugar, egg, milk, flour, baking powder, and strawberries.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 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 ↓

Strawberry Pudding

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the batter

  1. Cream together the butter, sugar, and egg.

  2. Add the milk, flour, and baking powder, then mix well.

  3. Pour the batter into small muffin tins.

Bake and fill

  1. Bake at 400°F (200°C) for about 20 minutes.

  2. Once baked, remove the centers.

  3. Fill the centers with crushed strawberries.

  4. Top with whole strawberries.

Finish and serve

  1. Dust with powdered sugar.

  2. Serve with cream.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 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

Butter
Adds richness and a tender crumb by coating flour and creating fat-based softness.
Egg
Binds the batter and helps give the pudding structure as it sets in the oven.
All-purpose flour
Forms the main structure of the batter as its proteins set during baking.
Baking powder
Releases gas in the heated batter, helping the puddings rise and become light.
Sugar
Sweetens the batter and helps the surface brown during baking.
Milk
Adds moisture to the batter and helps it hydrate the flour into a smooth mix.

The step that matters

Remove the centers after baking. The shells must be fully baked and firm before the centers are removed, or they can collapse or break. Hot, underbaked shells lack the structure to hold the strawberry filling.

“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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