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Dessert

Albekt Pudding

A simple steamed pudding made with flour, sugar, baking powder, egg, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and milk 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 ↓

Albekt Pudding

Ingredients

Directions

Prepare

  1. Prepare a steamer and bring water to a boil.

  2. In a bowl, combine the sugar, flour, and baking powder.

  3. Add the egg and milk, mixing until smooth.

Steam

  1. Pour the mixture into a greased pudding mold.

  2. Steam for 2 to 3 hours.

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. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  5. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

Flour and milk 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

Flour
Provides the starch and structure that hold the pudding together.
Egg
Binds the batter and helps set the pudding as it cooks.
Baking powder
Releases gas that lifts the batter so the pudding is light rather than dense.
Sugar
Adds sweetness and contributes to the pudding's soft, tender texture.
Milk
Adds moisture and liquid that hydrates the flour and loosens the batter.

The step that matters

Steam for 2 to 3 hours. Steam must stay steady and water must not run dry during the long cook. Gentle, continuous heat sets the batter evenly and keeps the pudding moist; uneven or interrupted steaming can leave it dense or underdone in the centre.

“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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