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Dessert

Hasty Pudding, Baked

A quick baked pudding made with flour, milk, butter, eggs, and optional marmalade, sweetened to taste.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and butter 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 ↓

Hasty Pudding, Baked

Oven, in the book's wordsA good oven

Ingredients

Directions

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

Make the batter

  1. Mix the flour in the boiling milk.

  2. Beat the mixture over the heat until it thickens to a batter consistency.

  3. Sweeten and flavor the mixture to your taste.

  4. Add the butter.

  5. Allow the mixture to cool.

  6. Stir in the beaten eggs.

Assemble and bake

  1. Spread a little marmalade or jam at the bottom of a deep pie dish.

  2. Pour the mixture into the pie dish.

  3. Bake at 350°F (175°C) for about 30 minutes.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter 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

Flour
Thickens the boiling milk into a batter that holds its shape while baking.
Eggs
Bind the batter and set during baking to give the pudding its structure.
Butter
Adds richness and a tender, smooth texture to the batter.
Milk
Forms the liquid base that the flour thickens and the eggs set into a custard-like pudding.

The step that matters

Beat the mixture over the heat until it thickens. Flour starch must be cooked in the hot liquid until it thickens; if it is undercooked the batter stays pasty and can taste raw. Cooling before adding the eggs keeps them from scrambling.

“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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