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 ↓
Cottage Pudding
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Preheat the oven to 350°F (175°C).
In a bowl, mix together the sugar, milk, flour, melted butter, baking soda, cream of tartar, eggs, and salt until smooth.
Bake
Pour the batter into small pans.
Bake for 15 minutes or until golden brown.
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.
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Milk + buttertop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Butter + creamtop 8% of all pairsSmell alikemoderateCooked together41,516 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
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Sugar + creamtop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
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Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Milk + flourtop 14% of all pairsSmell alikelowCooked 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
- All-purpose flour
- Provides the main structure that sets as the batter bakes.
- Eggs
- Bind the batter and add structure and richness to the crumb.
- Baking soda
- Reacts with the acid in the batter to produce gas that lifts the pudding.
- Cream of tartar
- Acidifies the batter so baking soda can react and help it rise.
- Melted butter
- Adds fat for tenderness and a rich flavor in the crumb.
The step that matters
Bake for 15 minutes or until golden brown. Baking soda and cream of tartar release gas quickly, so the batter should go into the oven promptly once mixed. Overbaking dries the crumb, while underbaking leaves the centre gummy and sunken.
“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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