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Dessert

Rolled Pudding

A steamed rolled dough filled with fruit or sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Rolled Pudding

Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Rolled Pudding

Ingredients

Directions

Make the dough

  1. In a bowl, mix the flour, baking powder, and salt.

  2. Add milk gradually until the dough is soft enough to handle.

Fill and roll

  1. Roll the dough thin.

  2. Spread fresh cranberries, candied cherries, or your choice of sauce over the dough.

  3. Roll it up like a jelly roll.

Steam and serve

  1. Place the rolled pudding in a steamer and steam for 1 hour.

  2. Serve with lemon 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. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  3. Flour + lemontop 17% of all pairs
    Smell alikemoderate
    Cooked together30,404 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + saucetop 18% of all pairs
    Smell alikemoderate
    Cooked together8,078 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Milk + saucetop 29% of all pairs
    Smell alikelow
    Cooked together3,759 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Flour and milk barely smell alike, yet cooks put them together in 78,219 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
Forms the main structure of the dough once it is mixed with liquid.
Baking powder
Releases gas during steaming, helping the pudding rise and become light.
Milk
Hydrates the flour so the dough becomes soft, pliable, and easy to roll.

The step that matters

Rolling the dough thin. Thin dough cooks through evenly during steaming and keeps the roll light rather than dense and gummy. Thick dough can stay raw in the center while the outside overcooks.

Swap the lemon

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

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

Fit is the average pairing score against flour, milk, sauce. 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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