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Dessert

Biscuit Pudding

A steamed dessert made from biscuits, milk, sugar, eggs, and sweet sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sugar and sauce match in chemistry and in kitchens. They rank in the top 13% of all ingredient pairs, and cooks put them together in 5,147 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Biscuit Pudding

Ingredients

Directions

Make the mixture

  1. Break or cut up the biscuits and cakes.

  2. Pour boiling milk over them.

  3. Sweeten and flavor to taste.

  4. When cool, add the beaten eggs.

Steam and serve

  1. Put the mixture into a shape and steam.

  2. When ready, turn into a dish and serve with sweet sauce.

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. Sugar + saucetop 13% of all pairs
    Smell alikestrong
    Cooked together5,147 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Biscuit + saucetop 15% of all pairs
    Smell alikemoderate
    Cooked together197 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Biscuit + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together1,874 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

  4. Biscuit + milktop 17% of all pairs
    Smell alikemoderate
    Cooked together1,332 recipes

    Shared aroma: nonanal (fat, citrus).

  5. 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

Biscuits and cakes
Soak up the hot milk to form the soft, body-giving base of the pudding.
Milk
Softens the biscuits and cakes and adds moisture so the pudding stays tender.
Eggs
Set during steaming to bind the mixture into a firm, sliceable pudding.
Sugar
Adds sweetness to balance the flat, starchy taste of the biscuits and cakes.

The step that matters

Add the beaten eggs only when the mixture is cool. Eggs scramble and turn grainy when added to very hot liquid. Letting the mixture cool first lets the eggs blend smoothly and set evenly during steaming.

“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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