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Dessert

Woodford Pudding

A jam and butter pudding made with eggs, flour, sugar, and spices, baked until set.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Cinnamon and nutmeg match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 11,917 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Woodford Pudding

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 300°F (150°C).

Make the batter

  1. In a bowl, mix the butter and sugar until creamy.

  2. Add the eggs and beat thoroughly.

  3. Stir in the sweet milk and jam.

  4. In a separate bowl, combine the baking powder with the flour.

  5. Gradually add the flour mixture to the wet ingredients.

Bake and serve

  1. Pour the batter into a pudding dish.

  2. Bake for about 30 minutes.

  3. Serve with cream or 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. Cinnamon + nutmegtop 1% of all pairs
    Smell alikestrong
    Cooked together11,917 recipes

    Shared aroma: estragole (anise, licorice).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  3. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + cinnamontop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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 add structure as they set in the oven.
Butter
Adds richness and tenderness to the batter.
Flour
Provides the structure that holds the pudding together as it bakes.
Baking powder
Releases gas that lifts the batter so the pudding rises.
Jam or preserves
Adds sweetness, fruit flavor and moisture to the batter.
Sugar
Sweetens the pudding and helps create a tender crumb.

The step that matters

Gradually add the flour mixture to the wet ingredients. Adding flour in portions and mixing gently keeps the batter smooth and blended. Overmixing once flour is in develops gluten, which can make the pudding tough and dense.

“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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