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Dessert

Wheatlet Pudding

A baked pudding made from cooked wheatlet, milk, eggs, currants, and raisins.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Currant and raisin are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 6,180 recipes. Both carry gamma-nonanolactone, which smells coconut, creamy. The science ↓

Wheatlet Pudding

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Break up the cooked wheatlet.

  2. Add enough milk to make a thin pudding.

Mix and bake

  1. Stir in 2 beaten eggs, currants, and raisins to taste.

  2. Pour the mixture into a baking dish.

  3. Bake in a moderate oven at 350°F (175°C) until browned.

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. Currant + raisintop 10% of all pairs
    Smell alikelow
    Cooked together6,180 recipes

    Shared aroma: gamma-nonanolactone (coconut, creamy).

  2. Milk + raisintop 15% of all pairs
    Smell alikemoderate
    Cooked together7,155 recipes

    Shared aroma: decanoic acid (acides aroma).

  3. Milk + curranttop 16% of all pairs
    Smell alikelow
    Cooked together5,475 recipes

    Shared aroma: isoamyl acetate (banana, pear).

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

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

  5. Egg + raisintop 23% of all pairs
    Smell alikemoderate
    Cooked together9,556 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
Bind the pudding and help it set as it bakes.
Milk
Provides the liquid that thins the pudding and keeps it moist as it cooks.
Cooked wheatlet
Forms the body of the pudding, giving it bulk and a soft, starchy texture.
Raisins
Add sweetness and chewy texture as they soften during baking.

The step that matters

Bake until browned. Baking long enough lets the egg proteins set so the pudding firms, while browning comes from the sugars and proteins on the surface. Stopping too early leaves it loose in the centre.

Swap the currant

How well each one fits the dish's main ingredients (milk, egg, raisin):

  1. Vanillafits better
  2. Figfits better
  3. Coconutfits about as well
  4. Currantthe original

Fit is the average pairing score against milk, egg, raisin. Candidates are from the same food group and used in at least 100 recipes.

“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.

More wheat pudding recipes

Cracked 14Rolled 6Whole 6Shredded 4Steamed Whole 4 See all 4 →

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