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 ↓
Cottage Pudding
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
Mix the salt and baking powder with the flour.
Beat the egg.
Make the batter
Add the sugar, melted butter, and milk.
Stir the wet mixture into the flour until combined.
Pour into a greased baking dish.
Bake and serve
Bake at 350°F (175°C) until golden.
Serve warm with lemon 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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Butter + milktop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + milktop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + sugartop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
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Flour + eggtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
Flour and butter 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
- Flour
- Provides the structure that holds the pudding together as it sets.
- Baking powder
- Releases gas during baking so the pudding rises and becomes light.
- Egg
- Binds the batter and adds structure and richness as it sets.
- Sugar
- Adds sweetness and helps the crust brown as it bakes.
- Melted butter
- Adds fat that tenderizes the crumb and gives a rich flavour.
- Milk
- Supplies moisture that hydrates the flour and forms the batter.
The step that matters
Stir the wet mixture into the flour until combined. Stirring only until combined keeps the batter tender. Overmixing develops gluten in the flour, which can make the pudding tough and dense.
“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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