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Dessert

A Boiled Flour Pudding

A boiled pudding made from milk, eggs, flour, and sea salt, cooked in a bag.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and flour 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 ↓

A Boiled Flour Pudding

Ingredients

Directions

Make the batter

  1. Mix together the milk and beaten eggs.

  2. Stir in enough flour to make a thick batter.

Bag and boil

  1. Wash and flour a pudding bag.

  2. Pour the batter into the bag and tie it tightly, leaving room for it to swell.

  3. Turn the bag frequently and boil until done.

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. Milk + flourtop 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. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

Milk and flour 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
Set and bind the batter, giving the pudding its firm, sliceable body when boiled.
Milk
Provides the liquid that hydrates the flour and gives the pudding moisture and richness.
Flour
Its starch thickens with heat and gelatinises, forming the pudding's structure.

The step that matters

Tying the bag. The bag must be tied tightly enough to keep water out, yet loosely enough to leave room for the pudding to swell as the starch gelatinises and the batter expands. Too tight and it may burst; too loose and water soaks the pudding.

“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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