Skip to main content
Main

Oatmeal Pudding

A pudding made from oatmeal, milk, eggs, and butter, boiled and served cold or toasted.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

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

Ingredients

Directions

Prepare

  1. Pour boiling milk over oatmeal and soak overnight.

  2. Beat the eggs and mix with salt.

  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 salt.

  2. When cold, slice and toast, then serve like oat cake with butter.

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 hot milk and swells to give the pudding its body and bulk.
Milk
Softens the oats during soaking and supplies the moisture for the pudding.
Eggs
Bind the mixture and set as it heats, holding the pudding together.

The step that matters

Cover tightly and boil steadily. A tight seal stops boiling water entering the basin, so the pudding steams rather than becoming waterlogged. As the mixture heats, the egg proteins set and the starch thickens, giving a firm pudding.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes