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Cheese Pudding

A baked cheese pudding made with cheddar cheese, butter, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Cheddar cheese and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 2,436 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Cheese Pudding

Ingredients

Directions

Make the mixture

  1. In a saucepan, combine the Cheddar cheese and butter. Stir until melted.

  2. Remove from heat and add the beaten eggs. Mix well and pour into a shallow baking dish.

Brown and serve

  1. Brown under the broiler for about 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. Cheddar cheese + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together2,436 recipes

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

  2. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Cheddar cheese + eggtop 25% of all pairs
    Smell alikemoderate
    Cooked together2,287 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

Cheddar cheese
Melts into a rich, creamy base and adds savory flavor to the pudding.
Butter
Melts with the cheese to add fat, smoothness and a rich mouthfeel.
Eggs
Set when heated, giving the pudding its custard-like structure.

The step that matters

Adding the eggs off the heat. Eggs can scramble if they meet very hot cheese, so removing the pan from heat before adding them lets the mixture thicken smoothly.

“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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