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Dessert

Strawberry Pudding

A steamed pudding made with egg whites, milk, flour, and strawberries, topped with a butter and powdered sugar sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 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 ↓

Strawberry Pudding

Ingredients

Directions

Make the batter

  1. Beat the egg whites until stiff peaks form.

  2. Mix the egg yolk, milk, water, melted butter, baking powder, and flour until smooth.

  3. Gently fold the egg whites into the mixture.

Steam and serve

  1. Pour the batter into a greased pudding mold.

  2. Steam steadily for 40 minutes.

  3. Cream the butter and powdered sugar together.

  4. Add the strawberries to the creamed mixture.

  5. Refrigerate for 2 hours 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. 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. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

Egg whites
Beaten to stiff peaks and folded in, they lighten the batter and help it rise.
Flour
Forms the structure of the pudding as it cooks and sets.
Baking powder
Releases gas during cooking, giving the pudding lift and a lighter crumb.
Butter
Adds richness and fat, contributing flavor and a tender texture.
Strawberries
Add fruit flavor, sweetness, and moisture to the creamed mixture.

The step that matters

Gently fold the egg whites into the mixture. Beaten egg whites trap air that gives the pudding its lift. Stirring or deflating them vigorously knocks out this air, leaving a denser, heavier 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.

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