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Dessert

Golden Pudding

A baked cornmeal pudding made with butter, powdered sugar, egg yolks, and egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and egg are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Golden Pudding

Oven, in the book's wordsA slow oven

Ingredients

Directions

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

Make the batter

  1. Cream the butter with the powdered sugar and egg yolks.

  2. Add the cornmeal and fold in the beaten egg whites.

  3. Pour the mixture into a baking dish.

Bake and serve

  1. Bake in a moderate oven at 350°F (175°C) for 30 minutes.

  2. Serve with a sauce of your choice.

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. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 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

Egg yolks
Add richness and help bind the batter together.
Egg whites
Beaten and folded in, they add lift and a light, airy texture.
Cornmeal
Provides the body and grainy structure of the pudding.
Butter
Adds fat for a tender texture and rich flavor.
Powdered sugar
Adds sweetness and dissolves smoothly into the creamed butter.

The step that matters

Fold in the beaten egg whites. Folding gently keeps the air beaten into the egg whites, which gives the pudding its lift. Stirring vigorously deflates the foam and leaves a denser result.

“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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