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Dessert

Strawberry Pudding

A steamed pudding made with eggs, 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. In a bowl, beat the egg whites until stiff peaks form.

  2. In another bowl, 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 and steam steadily for 40 minutes.

  2. For the sauce, cream together the butter and powdered sugar.

  3. Add the strawberries to the creamed mixture and 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, they trap air that lifts the pudding as it steams.
Flour
Forms the structure of the batter, setting firm as the pudding cooks.
Baking powder
Releases gas during cooking, helping the pudding rise and stay light.
Butter
Creams with the sugar to form a rich, smooth base for the sauce.
Powdered sugar
Dissolves easily into the creamed butter, adding sweetness and a smooth texture.
Strawberries
Add fruity flavour, aroma and moisture to the creamed sauce.

The step that matters

Folding in the egg whites. Beaten egg whites hold air that gives the pudding its lift. Stirring them in vigorously knocks out that air, leaving a dense result, so fold gently with a spatula until just combined.

“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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