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Preserve

Minute Pudding

A quick milk pudding made with milk, butter, flour, eggs, and salt, served hot or chilled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Minute Pudding

Ingredients

Directions

Prepare

  1. Beat the eggs well in a bowl.

  2. Mix the flour with enough cold milk to make a smooth batter.

Make the pudding

  1. In a saucepan, combine the remaining milk, butter, and salt, and bring to a boil.

  2. Stir in the flour and egg mixture, then cook and stir for 5 minutes until thickened.

Serve

  1. Serve hot with sweetened milk, or pour into a dish and chill to serve cold with vanilla custard sauce.

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

Flour
Its starch thickens the hot milk into a set, spoonable pudding.
Eggs
They add richness and help thicken the pudding as they cook.
Milk
It forms the liquid base that the flour and eggs thicken.
Butter
It adds fat for a smoother mouthfeel and rich flavor.

The step that matters

Mixing the flour into a smooth batter before adding it to the milk. Flour starch clumps when dry or unevenly wetted. Thinning it with cold milk first lets the starch disperse, so it gelatinizes evenly as the pudding cooks and thickens without lumps.

“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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