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Strawberry Puff Pudding

A steamed layered pudding made with strawberry and batter.

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

Strawberry Puff Pudding

Ingredients

Directions

Prepare the batter

  1. In a bowl, stir the baking powder into the flour.

  2. Add sweet milk gradually, stirring until a thick batter forms.

  3. Grease six tea cups well.

Layer and steam

  1. In each cup, add a spoonful of batter, then a thick layer of strawberries.

  2. Sprinkle 2 teaspoons of sugar over the strawberries, then add another thin layer of batter.

  3. Repeat the layers until the cups are two-thirds full.

  4. Place the cups in a steamer over boiling water and steam for 30 minutes.

  5. Serve immediately as the puffs will fall quickly.

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

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

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 starch structure that sets the batter and holds the puff together.
Baking powder
Releases gas in the steamed batter, helping the puddings rise.
Strawberries
Add moisture and fruity flavour that softens into the batter as it steams.
Sugar
Sweetens the pudding and balances the tartness of the strawberries.

The step that matters

Serve immediately. Steamed puffs lose their rise as they cool and deflate, so serving right away keeps them light and full in shape.

“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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