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Dessert

Sunderland Pudding

A sweet custard-like pudding made with sugar, butter, milk, flour, eggs, and lemon rind, baked in small cups.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Sunderland Pudding

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the batter

  1. Heat the milk until hot, then stir in the cold butter and let it cool.

  2. Whisk the eggs well, then stir in the sugar, flour, and eggs into the cooled milk mixture.

  3. Add grated lemon rind for flavor and beat the mixture well.

Bake and serve

  1. Butter small cups and fill them a little more than half full with the mixture.

  2. Bake in a preheated oven at 350°F (175°C) for 20 to 30 minutes, depending on the size of the puddings.

  3. Serve with fruit, custard, or wine sauce, pouring a little over each pudding.

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. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

    Shared aroma: 2-nonenal (fatty, 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
Set the pudding structure and add richness and body to the batter.
Flour
Provides the main structure that holds the pudding's shape as it bakes.
Butter
Adds fat for tenderness and a rich, smooth texture.
Milk
Supplies the liquid that hydrates the flour and forms the batter.
Sugar
Adds sweetness and helps the crust brown lightly in the oven.

The step that matters

Fill the cups a little more than half full. Batter rises as it bakes, so overfilling can spill over, while underfilling gives small, dense puddings. Sizing the cups correctly lets the batter expand evenly.

Swap the lemon

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

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits better
  4. Lemonthe original

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