Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓
Fruit Pudding
Ingredients
Directions
Make the batter
In a bowl, combine the egg yolks with half of the warm milk and melted butter.
Stir in the flour until smooth, then add the remaining milk and sugar.
Mix in the bread crumbs and currants, followed by the nutmeg, salt, baking powder, and brandy.
In a separate bowl, beat the egg whites with 1 tablespoon of sugar until stiff peaks form, then gently fold them into the mixture.
Steam and serve
Pour the batter into a buttered mold that closes tightly.
Place the mold in a saucepan filled with boiling water, cover to retain steam, and boil for 2 hours, replenishing water as needed.
Serve with wine sauce.
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.
-
Butter + breadtop 7% of all pairsSmell alikemoderateCooked together27,232 recipes
Shared aroma: delta-decalactone (sweet, creamy).
-
Milk + buttertop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
-
Flour + nutmegtop 8% of all pairsSmell alikemoderateCooked together18,623 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Milk + breadtop 11% of all pairsSmell alikemoderateCooked together11,466 recipes
Shared aroma: 2-undecenal (sweet).
-
Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 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
- Eggs
- Egg whites whipped to stiff peaks lighten the batter, and yolks add richness and binding.
- Flour
- Provides structure so the pudding holds its shape after steaming.
- Bread crumbs
- Absorb the milk and butter to form a moist, tender body.
- Baking powder
- Releases gas during cooking, helping the pudding rise and stay light.
- Butter
- Adds fat for richness and a tender, moist crumb.
- Currants
- Add pockets of sweetness and fruitiness throughout the pudding.
The step that matters
Keep the steaming water boiling and topped up. Steam gently cooks the pudding evenly without drying it. If the water drops too low, the pan heat falls, the pudding cooks unevenly, and the batter can turn heavy or dry.
Swap the currant
How well each one fits the dish's main ingredients (milk, butter, egg, flour, sugar, bread, nutmeg):
- Vanillafits better
- Raisinfits better
- Figfits better
- Currantthe original
Fit is the average pairing score against milk, butter, egg, flour, sugar, bread, nutmeg. 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.
More fruit pudding recipes
You might also like
The free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.
Bread Pudding153 recipes
Soft Ginger Bread85 recipes
Orange Potato Bread80 recipes
Brandy Peaches68 recipes