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Dessert

Cracker Pudding

A baked pudding made with cracker crumbs, raisins, butter, milk, sugar, and eggs.

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

Cracker Pudding

Ingredients

Directions

Make the batter

  1. Boil the milk.

  2. Pour the boiled milk over the finely rolled cracker crumbs.

  3. Add the butter and sugar.

  4. Mix in the eggs and raisins.

Bake

  1. Bake for 45 minutes.

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

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

  2. Raisin + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together12,481 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Raisin + milktop 15% of all pairs
    Smell alikemoderate
    Cooked together7,155 recipes

    Shared aroma: decanoic acid (acides aroma).

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

    Shared aroma: decanal (soap, orange peel).

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

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cracker crumbs
Form the body of the pudding by soaking up the hot milk and thickening it.
Milk
Provides the liquid base that gives the pudding its moist, creamy texture.
Eggs
Set the custard as it bakes, giving the pudding its firm structure.
Butter
Adds fat for richness and a softer, more tender crumb.
Sugar
Adds sweetness and helps the top brown during baking.
Raisins
Add sweetness and chewy pockets throughout the pudding.

The step that matters

Mix in the eggs and raisins. The eggs set the custard as it bakes. Overbaking or too much heat can make the eggs curdle and the custard weep, so watch for a set centre rather than a fully firm pudding.

Swap the raisin

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

  1. Vanillafits better
  2. Figfits about as well
  3. Coconutfits about as well
  4. Raisinthe original

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