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Dessert

Shredded Wheat Pudding

A baked pudding made with milk, shredded wheat biscuits, molasses, eggs, salt, and cinnamon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Wheat and cinnamon match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 537 recipes. Both carry 4-ethyl-2-methoxyphenol, which smells smoky, clove. The science ↓

Shredded Wheat Pudding

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

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

  2. Beat the eggs in a bowl.

Make the pudding

  1. Add salt, shredded wheat, molasses, and cinnamon to the eggs and mix well.

  2. Gradually beat in the milk.

  3. Pour the mixture into a buttered pudding dish.

Bake and serve

  1. Cover and bake for 45 minutes.

  2. Remove the cover and brown the top.

  3. Serve with hard sauce or cool and serve with cream and sugar.

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. Wheat + cinnamontop 5% of all pairs
    Smell alikestrong
    Cooked together537 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

  2. Milk + wheattop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  3. Biscuit + cinnamontop 7% of all pairs
    Smell alikestrong
    Cooked together312 recipes

    Shared aroma: nonanal (fat, citrus).

  4. Wheat + biscuittop 9% of all pairs
    Smell alikestrong
    Cooked together116 recipes

    Shared aroma: nonanal (fat, citrus).

  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 mixture and set it into a firm, custard-like pudding when baked.
Milk
Provides the liquid that softens the biscuit and forms the custard base.
Shredded wheat biscuit
Gives the pudding its body and structure as it absorbs liquid and sets.
Molasses
Adds sweetness, deep flavor, and color to the pudding.

The step that matters

Remove the cover and brown the top. Covered baking keeps the surface moist and gentle; uncovering lets dry heat brown the top through Maillard browning, which adds color and flavor. Watch it so the top browns without drying or scorching.

“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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