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Dessert

Cheese Pudding

A baked pudding made with stale bread, butter, and cheese, optionally seasoned with bicarbonate of potash.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Cheese Pudding

Ingredients

Directions

Prepare

  1. Butter a small pudding mold.

  2. Half fill the mold with thin slices of stale bread and butter.

Assemble

  1. Add layers of cheese between each slice of bread.

  2. If desired, add a small amount of bicarbonate of potash to the cheese.

Cook and serve

  1. Bake or steam until set.

  2. Serve warm.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Bread + cheesetop 7% of all pairs
    Smell alikemoderate
    Cooked together2,130 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Butter + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

What each ingredient does

Stale bread
Forms the bulk of the pudding and gives it structure that holds its shape.
Butter
Adds richness and helps the bread brown on its surface.
Cheese
Adds flavor and, as it melts and sets, binds the layers together.

The step that matters

Bake or steam until set. Cooking until set lets the cheese melt and firm, binding the bread layers into a pudding that slices cleanly. Stopping early leaves the middle loose and wet.

“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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