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Dessert

Buttermilk Puddiitg

A baked pudding made from milk, buttermilk, rennet, bread crumbs, lemon peel, butter, eggs, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Buttermilk Puddiitg

Oven, in the book's wordsA rather quick oven

Ingredients

Directions

The book says “a rather quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Make the curd

  1. Mix the new milk with the buttermilk.

  2. Add rennet to turn the mixture into curd and drain off the whey.

Assemble and bake

  1. Combine the curd with bread crumbs, grated lemon peel, butter, and beaten eggs.

  2. Sweeten the mixture with sugar to your liking.

  3. Line pie plates with pastry.

  4. Pour the mixture into the plates.

  5. Bake at 400°F (200°C) until set.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

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

  3. Buttermilk + sugartop 9% of all pairs
    Smell alikestrong
    Cooked together2,973 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

New milk
Forms the curd that gives the pudding its base body.
Buttermilk
Adds acidity and tang, helping the milk curdle and flavouring the pudding.
Rennet
Enzyme that curdles the milk, separating curd from whey.
Eggs
Bind the curd and set into a firm, custard-like texture when baked.
Butter
Adds richness and fat, contributing softness and flavour.

The step that matters

Bake until set. Baking heat coagulates the egg proteins that bind the curd. Underbaking leaves a runny centre, while overbaking can make the eggs tough and dry.

Swap the lemon

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

  1. Vanillafits better
  2. Figfits about as well
  3. Lemonthe original
  4. Raisinfits about as well

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