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Dessert

Cake Pudding

A baked dessert made with eggs, sugar, butter, milk, flour, baking soda, cream of tartar, and flavoring.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Cake Pudding

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 ↓

Cake 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.

Mix the batter

  1. Beat the eggs with sugar, butter, and milk until well combined.

  2. Sift the baking soda into the flour and gradually stir it into the mixture.

  3. Dissolve the cream of tartar and stir it in just before baking.

  4. Add flavoring to taste and mix well.

Bake

  1. Butter a baking dish and pour in the mixture.

  2. Bake in a preheated oven at 400°F (200°C) until set.

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.

Photo for illustrative purposes only · Contact us to use it

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 + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 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
Provide structure and set the batter as they cook, while adding moisture.
Sugar
Adds sweetness and helps give the cake a tender crumb.
Butter
Adds fat for richness and a tender texture.
Flour
Forms the main structure that holds the pudding together as it bakes.
Baking soda
Reacts with an acid to release gas, helping the pudding rise.
Cream of tartar
Supplies the acid that reacts with baking soda to make the batter rise.

The step that matters

Stir in the cream of tartar just before baking. Cream of tartar is an acid that reacts with baking soda to release gas. If the batter waits after it is added, that gas escapes before baking, so the pudding rises less.

“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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