Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓
Baked Puddings
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Preheat your oven to 350°F (175°C).
Make the batter
In a large bowl, beat the eggs until very light.
Gently fold in the Bumford Yeast Powder.
Bake and serve
Pack the mixture into well-buttered molds or tin kettles.
Bake for 8 hours if made in advance, or for 4 hours when ready to use.
Serve with hard sauce or brandy sauce.
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.
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Egg + buttertop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Eggs
- Provide structure and trap air when beaten, giving the pudding its light body.
- Bumford yeast powder
- Leavens the batter so the pudding rises and sets with an open, airy texture.
The step that matters
Gently fold in the Bumford Yeast Powder. Beaten eggs hold air that gives the pudding its lift. Vigorous stirring knocks that air out, so the pudding rises less and turns denser.
“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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