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Dessert

Woodford Pudding

A baked pudding made with eggs, sugar, flour, jam, butter, baking soda, sour milk, spices, and a milk‑flour sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Cinnamon and nutmeg match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 11,917 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Woodford Pudding

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the pudding

  1. Preheat the oven to 300°F (150°C).

  2. In a bowl, mix the eggs, sugar, flour, jam, butter, baking soda dissolved in sour milk, cinnamon, and nutmeg.

  3. Pour the mixture into a baking dish and bake for 45 minutes.

Make the sauce

  1. For the sauce, combine boiling milk and flour in a saucepan and cook for 2‑3 minutes.

  2. Stir in sugar and butter until well mixed, but do not boil.

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. Cinnamon + nutmegtop 1% of all pairs
    Smell alikestrong
    Cooked together11,917 recipes

    Shared aroma: estragole (anise, licorice).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + cinnamontop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Eggs
Bind the batter and help the pudding set as it bakes.
Butter
Adds richness and a tender texture to the pudding.
Baking soda
Reacts with the sour milk to produce gas that lightens the pudding.
Jam
Adds sweetness, fruit flavour and moisture to the pudding.
Flour
Gives the pudding its structure as the batter cooks.

The step that matters

Stir in sugar and butter without boiling the sauce. Once the sauce boils, the milk and flour mixture can scorch on the base or turn grainy and separate, so it should be kept just warm while the sugar and butter are stirred in.

“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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