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Flour Pudding

A pudding made from sifted flour, milk, eggs, butter, salt, nutmeg, and optional raisins, boiled or baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Flour and raisin match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Flour Pudding

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the batter

  1. Gradually stir the milk into the sifted flour to avoid lumps.

  2. Beat the eggs and add them to the mixture along with melted butter and salt.

  3. Grate in the nutmeg and add raisins if desired.

Cook and serve

  1. For boiling, fill a bag two-thirds full with the mixture and boil for 2 hours.

  2. If boiling, ensure the bag is turned after 8‑9 minutes to prevent heaviness.

  3. For baking, pour the mixture into a greased dish and bake at 350°F (175°C) for 1 hour and 15 minutes.

  4. Serve immediately with a rich 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. Flour + raisintop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Nutmeg + raisintop 6% of all pairs
    Smell alikemoderate
    Cooked together5,377 recipes

    Shared aroma: alpha-terpineol (lilac, floral).

  3. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  4. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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 main structure of the pudding as it sets.
Eggs
Bind the mixture and help it set firmly when cooked.
Milk
Hydrates the flour and provides moisture for a soft, tender texture.
Butter
Adds richness and fat, contributing to a softer crumb and flavour.

The step that matters

Turning the bag while boiling. Turning the bag after 8‑9 minutes keeps the mixture from settling and sinking to one side, which would make the pudding heavy and unevenly cooked.

Swap the raisin

The recipe marks raisin as optional. How well each one fits the dish's main ingredients (flour, milk, egg, butter, nutmeg):

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

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