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Swiss Pudding

A sweet baked pudding made with butter, flour, sugar, eggs, milk, and lemon extract.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Swiss Pudding

Why it works: Butter and milk 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 ↓

Swiss Pudding

Ingredients

Directions

Prepare

  1. Butter a tin mold and dust it with flour.

  2. Sift together the flour, baking powder, and salt.

Make the batter

  1. Rub the sugar with the butter until well mixed.

  2. Stir the flour mixture into the sugar and butter.

  3. Quickly mix in the eggs, milk, and lemon extract.

Cook and serve

  1. Let it boil until thoroughly soaked.

  2. Serve with 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.

Photo for illustrative purposes only · Contact us to use it

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

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

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

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

Butter and flour 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

Butter
Enriches the batter and adds richness and a tender crumb.
Flour
Provides the main structure of the pudding as it sets.
Baking powder
Releases gas to lighten the pudding and help it rise.
Sugar
Adds sweetness and, when creamed with butter, helps give a softer texture.
Eggs
Add structure and binding as they set, and enrich the batter.
Milk
Adds moisture and helps form a soft, cohesive batter.

The step that matters

Quickly mix in the eggs, milk, and lemon extract.. Once the eggs and liquid are added, the flour begins to develop gluten and the batter thickens. Mixing quickly and not overworking it keeps the pudding tender rather than tough.

Swap the lemon

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

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits better
  4. Lemonthe original

Fit is the average pairing score against butter, flour, sugar, egg, milk. 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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