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Dessert

Norwegian Puddings

A baked rice and butter pudding topped with wine sauce and powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Norwegian Puddings

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Make the batter

  1. Beat the butter until creamy.

  2. Mix in the ground rice, fine flour, powdered sugar, baking powder, and flavoring.

  3. Add the well-whisked eggs and beat the mixture briskly for 4-5 minutes.

Bake and serve

  1. Butter some cups and fill them three-quarters full with the mixture.

  2. Bake in a 400°F (200°C) oven for about 30 minutes.

  3. Turn out the puddings onto a dish.

  4. Pour the boiling hot wine sauce over the puddings.

  5. Sprinkle powdered sugar on top and serve immediately.

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

    Shared aroma: isobutyraldehyde (malty, green).

  2. Sugar + saucetop 13% of all pairs
    Smell alikestrong
    Cooked together5,147 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Butter + winetop 13% of all pairs
    Smell alikemoderate
    Cooked together8,645 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  4. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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
Creaming with sugar traps air and gives the puddings a tender, rich crumb.
Eggs
Provide structure as they set, and help bind and lift the batter.
Ground rice
Gives a light, slightly grainy body that keeps the puddings tender.
Fine flour
Adds structure so the puddings hold their shape when turned out.
Baking powder
Releases gas in the oven, helping the puddings rise and become light.
Powdered sugar
Sweetens the batter and helps give a fine, tender texture.

The step that matters

Beating the mixture briskly after adding the eggs. Vigorous beating incorporates air into the batter, which expands in the oven and gives the puddings lift. Under-beating leaves them dense, while the batter should be used promptly once the baking powder is mixed in.

“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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