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Dessert

Sour Milk Bread Pudding

A steamed pudding made from sour milk, bread crumbs, flour, butter, raisins, sugar, eggs, baking soda, and cinnamon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Flour and raisin match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Sour Milk Bread Pudding

Ingredients

Directions

Make the batter

  1. In a large bowl, combine sour milk, bread crumbs, flour, butter, chopped raisins, sugar, eggs, baking soda, and cinnamon, and mix until well combined.

  2. Pour the mixture into a greased pudding mold.

Steam and serve

  1. Steam for 2 hours until set.

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 + raisintop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Raisin + cinnamontop 1% of all pairs
    Smell alikemoderate
    Cooked together5,390 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  4. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  5. Flour + cinnamontop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sour milk
Its acidity reacts with the baking soda so the pudding rises and turns tender.
Eggs
They bind the batter and set during steaming to give the pudding its structure.
Flour
Provides the starch that gives the pudding body and holds it together.
Bread crumbs
Soak up the liquid and add a soft, dense crumb to the pudding.
Butter
Adds fat for richness and a moist, tender texture.
Baking soda
Reacts with the acidic sour milk to produce gas that lightens the pudding.

The step that matters

Steam for 2 hours until set. Steaming gently and for the full time lets the eggs and starch set the batter evenly. Lifting the lid or boiling too hard can make the pudding uneven or cause it to collapse.

“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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