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Other Puddings

A baked pudding made with milk, bread, eggs, sugar, and berries.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and bread are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Other Puddings

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Make the batter

  1. Heat the milk and pour it over the bread.

  2. Cool the mixture, then add the beaten egg yolks, sugar, and whipped egg whites.

  3. Stir in the floured berries.

  4. Pour the batter into a pudding dish.

Bake and serve

  1. Bake in a 350°F (175°C) oven in a pan of boiling water for 40 to 50 minutes.

  2. Serve nearly or completely cold, with or without cream.

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 + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Milk and flour barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Bread
Soaks up the warm milk and forms the soft, custard-like body of the pudding.
Egg yolks
Thicken the custard as they set, giving the pudding a rich, tender texture.
Egg whites
Whipped into foam, they lighten the batter and help it rise and set softly.
Milk
Provides the liquid that soaks the bread and sets with the eggs into a custard.
Berries
Add tart, juicy pockets of fruit flavour and moisture through the pudding.

The step that matters

Cool the milk mixture before adding the eggs. If the hot milk meets the beaten egg yolks directly, the yolks can scramble and turn grainy. Cooling first lets the custard thicken smoothly as it bakes.

“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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