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Dessert

Biscuit Pudding

A steamed pudding made from broken biscuits, milk, eggs, butter, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Biscuit Pudding

Ingredients

Directions

Prepare the custard base

  1. Break the biscuits or cake into a bowl.

  2. Pour boiling milk over the broken biscuits.

  3. Sweeten and flavor the mixture to taste.

  4. When cool, add the beaten eggs and mix well.

Steam and serve

  1. Pour the mixture into a mold and steam for 30 minutes.

  2. Once ready, turn the pudding onto a dish and pour sweet sauce around it.

  3. Serve hot.

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Biscuit + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together2,009 recipes

    Shared aroma: nonanal (fat, citrus).

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

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

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

    Shared aroma: decanal (soap, orange peel).

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

    Shared aroma: nonanal (fat, citrus).

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

What each ingredient does

Biscuits or cake
Provides the bulk and structure that the milk soaks into and holds together.
Milk
Soaks into the biscuits to form a moist base and helps set the pudding.
Eggs
Bind the mixture and help it set into a firm, sliceable pudding when steamed.
Butter
Adds richness and a smoother, softer texture to the pudding.

The step that matters

When cool, add the beaten eggs and mix well.. Adding eggs to very hot milk can scramble them and leave lumps. Letting the mixture cool first keeps the eggs smooth so they 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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