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Ramakin or Cheese Pudding

A baked cheese pudding made with grated old Cheshire cheese, flour, milk, eggs, butter, and sea salt.

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 ↓

Ramakin or Cheese Pudding

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 400°F (200°C).

Make the mixture

  1. Mix the grated cheese with the flour.

  2. Gradually stir in enough milk to moisten the cheese.

  3. Add the beaten eggs and enough milk to achieve a cream‑like consistency.

Bake and serve

  1. Half‑fill a buttered dish with the mixture and dot with small pieces of butter.

  2. Bake for 15‑20 minutes until risen and golden.

  3. Serve immediately after removing from the oven.

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. Cheese + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

  3. Cheese + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

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

Old cheshire cheese
Provides the main flavour and, when melted, the rich body of the pudding.
Eggs
Set on baking to give the pudding its custard-like structure and help it rise.
Flour
Thickens the cheese mixture so it holds together rather than turning greasy.
Milk
Moistens the cheese and forms the creamy base that the eggs set into.

The step that matters

Serve immediately after baking. The pudding rises well in the oven but falls as it cools, because the egg structure loses steam and contracts. Serving straight from the oven keeps it light.

“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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