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Dessert

Oatmeal Pudding

A pudding made by soaking oatmeal in boiling milk, then cooking with eggs and salt, served with butter and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

Oatmeal Pudding

Oven, in the book's wordsA quick oven

Ingredients

Directions

Prepare

  1. Pour boiling milk over oatmeal and let it soak overnight.

  2. Beat the eggs and mix with salt the next day.

  3. Butter a basin that will hold the mixture.

Cook

  1. Cover tightly with a floured cloth and boil for 1.5 hours.

Serve

  1. Serve with cold butter and coarse sea salt.

  2. When cold, slice and toast, then serve as oatcake buttered.

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

    Shared aroma: decanal (soap, orange peel).

  3. 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

Oatmeal
Absorbs the boiling milk and forms the body of the pudding.
Eggs
Bind the mixture and help it set as it cooks.
Milk
Hydrates the oatmeal and gives the pudding a soft, moist texture.

The step that matters

Cover tightly with a floured cloth. A tight cover keeps steam in so the pudding cooks through and stays moist, while the floured cloth prevents sticking and forms a light skin.

“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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