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Savory Scotch Pudding

A baked oatmeal pudding with gravy, milk, bread crumbs, butter, eggs, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Bread and butter 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 ↓

Savory Scotch Pudding

Ingredients

Directions

Make the base

  1. Strain your soup and set aside 1 cup to cool.

  2. Remove the fat from the cooled soup and stir it into the soaked oatmeal.

  3. Mix well and place in a farina kettle with boiling water around it.

  4. Gradually add the scalding milk as the mixture thickens.

  5. Season with salt and pepper to taste and cook for 10 minutes, stirring often.

  6. Remove from heat and let cool.

Finish and bake

  1. Once cool, beat in the melted butter, working out lumps and removing the skin from the top.

  2. Beat in the eggs vigorously.

  3. Pour the mixture into a buttered pudding dish and bake covered for 1 hour, then uncover to brown.

  4. Serve in the baking dish.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Oatmeal
Forms the thickened body of the pudding as it cooks with the milk.
Eggs
Set when baked, giving the pudding structure and a firm, sliceable texture.
Milk
Provides the liquid that cooks with the oatmeal into a smooth, creamy base.
Butter
Adds richness and fat, contributing flavor and a tender texture.
Gravy
Adds savory flavor and moisture to the pudding.

The step that matters

Beat in the eggs vigorously. Eggs set when heated, so they must be fully blended into the warm mixture to avoid streaks or lumps. Adding them to a mixture that is too hot can scramble them, so the base should have cooled first, as the method directs.

“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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