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Minute Pudding

A quick milk-based pudding thickened with flour and salt, boiled and molded.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Milk and flour 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 ↓

Minute Pudding

Ingredients

Directions

Make the pudding

  1. Boil the milk in a saucepan and add the salt.

  2. Stir in the sifted flour while the milk is boiling until the mixture is stiff enough to mold.

  3. Continue stirring until well cooked.

Shape and serve

  1. Wet a bowl with cold water.

  2. Pour the mixture into the bowl.

  3. Turn out the pudding to 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.

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. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Milk and flour 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

Milk
Forms the liquid base that thickens into the pudding as the flour cooks.
Sifted flour
Starch that thickens the boiling milk into a stiff mixture that holds its shape.

The step that matters

Stirring in the flour while the milk boils. Flour added to boiling liquid must be stirred continuously so it disperses without lumps. Continued stirring cooks the starch fully, which thickens the mixture and removes raw flour taste.

“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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