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Dessert

Ginger Pudding

A steamed pudding made with butter, sugar, ginger, flour, milk, and crystallized ginger.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 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 ↓

Ginger Pudding

Ingredients

Directions

Make the batter

  1. Cream the butter in a bowl.

  2. Gradually add the sugar and beaten egg, mixing well.

  3. In another bowl, mix and sift the flour, baking powder, salt, and ground ginger.

  4. Add the dry mixture alternately with the milk to the butter mixture, mixing well.

  5. Fold in the floured crystallized ginger.

Steam and serve

  1. Turn the mixture into a buttered mold, cover it, and steam for two hours.

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Ginger + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together8,564 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

Butter
Creamed with sugar to trap air and give the pudding a tender, rich crumb.
Egg
Binds the batter and adds structure and richness as it sets during steaming.
Flour
Forms the main structure of the pudding as its starches set with heat.
Baking powder
Releases gas in the batter to make the steamed pudding light and rise.
Milk
Adds moisture and loosens the batter so it steams into a soft texture.
Crystallized ginger
Adds chewy pieces and bright, sweet-spicy flavor throughout the pudding.

The step that matters

Folding in the crystallized ginger. Folding gently keeps the air beaten into the batter, so the pudding stays light. Overmixing develops too much gluten from the flour, making the texture dense and tough.

Swap the ginger

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

  1. Cinnamonfits better
  2. Nutmegfits better
  3. Jalapenofits better
  4. Gingerthe original

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