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Mutton Baiter Pudding

A baked pudding made with milk, flour, eggs, and cold mutton pieces, seasoned with pepper, salt, butter, and tomato ketchup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 ↓

Mutton Baiter Pudding

Oven, in the book's wordsA steady oven

Ingredients

Directions

The book says “a steady oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. In a bowl, mix the milk, eggs, and flour to make a batter.

  3. In a separate dish, combine the mutton with melted butter, pepper, and salt.

Assemble and bake

  1. Butter a pudding dish and pour in a little of the batter.

  2. Add the mutton soaked in the butter, then pour in the remaining batter.

  3. Bake for one hour and serve immediately.

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. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + ketchuptop 13% of all pairs
    Smell alikemoderate
    Cooked together2,435 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter 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
Bind the batter and help it set firm as it bakes.
Flour
Thickens the batter so it bakes into a sliceable pudding rather than a liquid.
Milk
Provides the liquid that turns the flour and eggs into a batter.
Cold mutton
Supplies the meat that gives the pudding its savory main flavor.
Melted butter
Coats the mutton and adds richness and moisture to the pudding.

The step that matters

Pour the batter in layers around the mutton. Pouring in a little batter first keeps the meat from sticking to the dish and helps it sit evenly within the set custard, so the pudding bakes uniformly rather than drying in spots.

Swap the tomato

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

  1. Capsicumfits better
  2. Leekfits better
  3. Shallotfits better
  4. Tomatothe original

Fit is the average pairing score against milk, flour, egg, mutton, pepper, butter, ketchup. 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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