Skip to main content
Dessert

Fuller Pudding

A steamed molasses and sweet milk pudding with butter, spices, and flour.

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

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 ↓

Fuller Pudding

Ingredients

Directions

Mix the batter

  1. In a bowl, combine molasses, sweet milk, butter, baking soda, and spices.

  2. Gradually add flour until the mixture is a stiff batter.

Steam and serve

  1. Pour the batter into a greased pudding mold.

  2. Steam for 1½ hours.

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

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

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Molasses + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together10,429 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Molasses + milktop 21% of all pairs
    Smell alikelow
    Cooked together7,243 recipes

    Shared aroma: furaneol (caramel, strawberry).

Butter and flour 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

Molasses
Adds sweetness, dark color, and moisture, and its acidity reacts with the baking soda.
Baking soda
Releases gas in the acidic molasses mixture, helping the pudding rise and turn light.
Flour
Provides starch and structure that set as the batter steams, giving the pudding its body.
Butter
Adds fat for richness and a tender crumb.
Sweet milk
Supplies liquid that hydrates the flour and keeps the pudding moist.

The step that matters

Adding the flour gradually to a stiff batter. Flour starch and proteins build the pudding's structure. Adding too much makes the batter dense and heavy, while too little leaves it loose and collapsing.

“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.

You might also like

Molasses CookiesMolasses Cookies96 recipesMolasses CakeMolasses Cake90 recipesMolasses Sponge CakeMolasses Sponge Cake9 recipesWhite CakeWhite Cake431 recipes