Skip to main content
Dessert

Graham Pudding

A simple pudding made from Graham flour, water, salt, and served with syrup or sugar and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Syrup and cream are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 1,964 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Graham Pudding

Ingredients

Directions

Prepare

  1. Boil 1 pint of water in a pot.

  2. Add a pinch of coarse sea salt.

  3. Slowly stir in Graham flour until the mixture is thick.

Cook and serve

  1. Reduce heat and let it simmer for 15 minutes, stirring occasionally to prevent burning.

  2. Serve nearly cold with syrup or sugar and cream.

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. Syrup + creamtop 12% of all pairs
    Smell alikemoderate
    Cooked together1,964 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Flour + syruptop 16% of all pairs
    Smell alikemoderate
    Cooked together2,540 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Flour + creamtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

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

What each ingredient does

Graham flour
Thickens the water into a pudding and gives it a nutty, wholesome flavour.
Water
Hydrates the flour so its starch can swell and thicken the mixture as it cooks.
Syrup or sugar
Adds sweetness to balance the plain, earthy flavour of the flour.
Cream
Adds fat and richness, softening the pudding's flavour and texture.

The step that matters

Stirring while the mixture simmers. Flour settles and scorches on the bottom of the pot as it thickens. Stirring occasionally keeps heat even and prevents burning, which would leave a bitter 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.

You might also like

Oranges in SyrupOranges in Syrup9 recipesSyrup SauceSyrup Sauce6 recipesWhite CakeWhite Cake431 recipesPound CakePound Cake373 recipes