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Oatmeal Pudding

A pudding made from oatmeal soaked in boiling water, eggs, butter, and salt, then boiled and served as oatcakes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Oatmeal Pudding

Ingredients

Directions

Prepare

  1. Pour boiling water over oatmeal and let it soak overnight.

  2. Beat the eggs and mix with salt and butter in a suitable bowl.

Cook

  1. Cover tightly with a floured cloth and boil for 1.5 hours.

Serve

  1. Serve with cold butter and salt.

  2. Once cooled, slice and toast, then serve as oatcakes with butter.

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 + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Oatmeal
Absorbs the soaking water and swells, giving the pudding its body and bulk.
Eggs
Set when heated, binding the oatmeal into a firm, sliceable pudding.
Butter
Adds richness and fat, improving flavour and softening the texture.

The step that matters

Cover tightly with a floured cloth and boil for 1.5 hours. A snug cover keeps boiling water from seeping into the pudding and making it watery, while the steady boil cooks the eggs and oats through evenly.

“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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