Name: Canadian Pudding
Ingredients: cold stiff porridge; hot milk; 2 eggs; jam; butter (for greasing)

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Canadian Pudding

Ingredients

Directions

Make the batter

Mix the cold stiff porridge with enough hot milk to create a thick batter.
Beat the eggs, then add 1 egg for each breakfast cup of batter.
Stir in some jam until well combined.

Bake

Pour the mixture into a buttered pie dish.
Bake for 1 hour.

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.

Milk + buttertop 7% of all pairs

Smell alikemoderate

Cooked together81,283 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Egg + buttertop 17% of all pairs

Smell alikemoderate

Cooked together118,967 recipes

Shared aroma: decanal (soap, orange peel).
Milk + eggtop 18% of all pairs

Smell alikemoderate

Cooked together88,785 recipes

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

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

What each ingredient does

Cold stiff porridge: Forms the thick body of the pudding, giving it structure as it bakes.
Eggs: Bind the batter and help it set firm as it bakes.
Hot milk: Softens the porridge and adds moisture to the batter.
Jam: Adds sweetness and fruity flavour throughout the pudding.

“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.