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
Prepare the dough
In a bowl, mix flour, baking powder, and salt.
Add milk gradually until the dough is soft enough to handle.
Roll the dough thin on a floured surface.
Fill and roll
Spread fresh cranberries, candied cherries, or your choice of sauce evenly over the dough.
Roll the dough up tightly like a jelly roll.
Steam and serve
Place the rolled pudding in a steamer and steam for one hour.
Serve with additional sauce.
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.
-
Flour + milktop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Flour + saucetop 18% of all pairsSmell alikemoderateCooked together8,078 recipes
Shared aroma: ethanol (alcoholic, ethereal).
-
Milk + saucetop 29% of all pairsSmell alikelowCooked 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
- Flour
- Forms the dough's structure once mixed with liquid and rolled.
- Baking powder
- Releases gas that helps the pudding rise and become light.
- Milk
- Hydrates the flour so the dough becomes soft and workable.
The step that matters
Roll the dough up tightly. A loose roll can let filling spill out and leave air gaps. Tight rolling keeps the spiral even and the filling contained during steaming.
“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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.