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Dessert

Oat Pudding, Boiled

A boiled oat pudding made with oatmeal, milk, eggs, and salt, served with butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Oat Pudding, Boiled

Ingredients

Directions

Prepare

  1. Pour the boiling milk over the oatmeal and let it soak overnight.

  2. Add the well-beaten eggs and mix.

  3. Butter a basin that will hold the mixture and cover it tightly with a floured cloth.

Cook and serve

  1. Boil the basin for 1.5 hours.

  2. Serve with cold butter and salt.

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 + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Oatmeal
Forms the body of the pudding and absorbs the milk to set a soft, thick texture.
Milk
Hydrates the oats during soaking and provides moisture for a creamy result.
Eggs
Bind the mixture and help it set firm when cooked.

The step that matters

Covering the basin tightly. A tight seal with a floured cloth traps steam during boiling, so the pudding cooks through evenly and stays moist. A loose cover lets water in and the pudding can turn soggy.

“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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