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Dessert

Wellington Pudding

A sweet baked pudding made with brown sugar, butter, egg, flour, spices, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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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 ↓

Wellington 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.

Make the batter

  1. Cream together the brown sugar and butter.

  2. Stir in the whipped egg, nutmeg, and orange flower water.

  3. Sift the flour and stir in the cream of tartar.

  4. Dissolve the baking soda in the milk and mix well.

  5. Combine the milk mixture with the flour mixture and spices.

Bake and serve

  1. Butter a baking dish and pour in the pudding mixture.

  2. Bake at 350°F (175°C) for 1 hour.

  3. Serve with wine sauce.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Nutmeg + orangetop 8% of all pairs
    Smell alikestrong
    Cooked together2,746 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Nutmeg + flourtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Whipped egg adds structure and richness to the batter as it sets.
Baking soda
Reacts with the acidic cream of tartar to produce gas that lifts the pudding.
Cream of tartar
Provides acidity that activates the baking soda, helping the pudding rise.
Brown sugar
Adds sweetness, moisture, and a caramel-like flavor and color.
All-purpose flour
Forms the main structure of the pudding as its proteins and starches set when baked.

The step that matters

Dissolve the baking soda in the milk and mix well. Baking soda must be fully dissolved and evenly mixed so it reacts with the cream of tartar throughout the batter; uneven mixing leaves pockets of bitterness or poor rise.

Swap the orange

How well each one fits the dish's main ingredients (sugar, butter, egg, nutmeg, flour, cream, milk):

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits better
  4. Orangethe original

Fit is the average pairing score against sugar, butter, egg, nutmeg, flour, cream, milk. 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.

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