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Dessert

Canary Pudding

A steamed flour and butter pudding with eggs, sugar, baking powder, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and milk 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 ↓

Canary Pudding

Ingredients

Directions

Make the batter

  1. Cream the butter and sugar together until thick and smooth.

  2. Add each egg separately, beating well after each addition.

  3. Gently stir in the flour and baking powder.

  4. Gradually add milk until the mixture drops readily from the spoon.

Steam and serve

  1. Pour into a well-buttered mold and steam for about 1 hour.

  2. Serve with jam or custard 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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

Butter
Creamed with sugar to trap air, giving the pudding a light, tender crumb and rich flavour.
Eggs
Add structure and richness, helping the batter set as it steams.
Flour
Forms the main structure of the pudding as its starches set during steaming.
Baking powder
Releases gas in the batter, helping the pudding rise and become light.
Sugar
Adds sweetness and helps create a fine, creamed texture with the butter.

The step that matters

Adding milk gradually. Adding milk slowly lets you judge the batter's consistency. If it is too wet, the pudding may turn heavy or collapse; if too stiff, it may be dense. The batter should drop readily from the spoon.

“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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