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Dessert

Old Fashioned Boiled Pudding

A simple boiled pudding made with cream, butter, eggs, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Old Fashioned Boiled Pudding

Ingredients

Directions

Make the batter

  1. In a bowl, combine the cream (or milk) and butter.

  2. Add the eggs and whisk until well mixed.

  3. Stir in the flour until smooth.

Boil

  1. Pour the mixture into a cloth and tie it securely.

  2. Boil the pudding in water for 1 hour.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Cream + flourtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

Butter and flour 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

Cream or milk
Provides the liquid base and richness for the custard-like pudding.
Butter
Adds fat, contributing richness and a smooth texture.
Eggs
Set during boiling to give the pudding structure and body.
Flour
Thickens the mixture and gives it body as it cooks.

The step that matters

Tying the cloth. The cloth must be tied securely so water cannot seep in and dilute the mixture while it boils, and it should be tied with room for the pudding to expand slightly as the flour and eggs set.

“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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