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Dessert

Plain Florador Pudding

A steamed pudding made with lemon, eggs, flour, milk, butter, and sugar, finished with a brown sugar glaze and sprinkles.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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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 ↓

Plain Florador Pudding

Ingredients

Directions

Prepare the egg mixture

  1. Squeeze the juice from half a lemon into a bowl.

  2. Stir the beaten eggs into the lemon juice.

  3. Wait until the mixture cools slightly to prevent curdling.

Steam the pudding

  1. Grease a plain mold.

  2. Pour the mixture into the mold.

  3. Steam until set and firm.

  4. Turn the pudding out onto a dish.

  5. Decorate with glace cherries and angelica.

Make the florador custard

  1. Heat the crushed sugar in a pan until brown.

  2. Add hot milk to the browned sugar.

  3. Mix florador with enough milk to achieve a thick cream consistency.

  4. Stir the florador mixture into the boiling milk.

  5. Let the mixture thicken.

  6. Add butter.

  7. Add more sugar to taste and any desired flavoring.

Bake and serve

  1. Pour the mixture into a pie dish.

  2. Bake until the top is nicely browned.

  3. Let cool slightly.

  4. Sprinkle with hundreds and thousands before serving.

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

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

  2. Lemon + semolinatop 13% of all pairs
    Smell alikemoderate
    Cooked together124 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Lemon + milktop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

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

  4. Lemon + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. Sugar + semolinatop 17% of all pairs
    Smell alikemoderate
    Cooked together351 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

What each ingredient does

Eggs
Beaten eggs set when heated, giving the pudding its structure and firmness.
Florador or semolina
Starch swells in hot milk, thickening the mixture into a cream-like body.
Milk
Provides the liquid that the starch thickens, giving a creamy, moist texture.
Sugar
Adds sweetness, and browning it first gives a deeper, caramel flavor.
Butter
Adds fat for richness and a smoother mouthfeel.

The step that matters

Let the egg mixture cool slightly before combining. Egg proteins set at high heat and can scramble or curdle if they meet hot liquid too quickly. Letting the mixture cool slightly helps keep the texture smooth and even.

Swap the lemon

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

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

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