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Dessert

Ground Malt Pudding

A baked pudding made from milk, ground malt, and egg.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Egg and milk 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 ↓

Ground Malt Pudding

Ingredients

Directions

Make the custard

  1. Boil the milk.

  2. Stir in the ground malt and continue stirring until the malt is fully cooked.

  3. Strain through a coarse cloth to remove the husks.

  4. Break the egg, beat it, and mix it in.

Bake

  1. Pour the mixture into a buttered pie dish and bake for 10 minutes.

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. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  2. Malt + milktop 19% of all pairs
    Smell alikemoderate
    Cooked together101 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

  3. Malt + eggtop 31% of all pairs
    Smell alikemoderate
    Cooked together152 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

Ground malt
Provides the malty flavour and sweetness that defines the pudding.
Egg
Sets the mixture into a custard-like texture as it bakes.
Milk
Forms the liquid base that carries the malt and gives the pudding its body.

The step that matters

Stirring the malt into the boiling milk. Ground malt can clump or scorch on contact with hot liquid, so it should be stirred constantly until fully cooked. Straining afterward removes husks that would otherwise leave a gritty texture.

“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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