Skip to main content
Dessert

Arrowroot Pudding

A custard-like pudding made with milk, arrowroot, spices, eggs, and optional nuts and flavorings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
Jump to recipe ↓
Arrowroot Pudding

Why it works: Allspice and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 5,536 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Arrowroot Pudding

Ingredients

Directions

Make the custard base

  1. Simmer the milk with allspice, coriander seeds, and cinnamon for 10-15 minutes.

  2. Sweeten the milk with sugar and strain it into a basin.

  3. Mix the arrowroot with a little cold water, stirring constantly as you add it to the milk.

  4. Once cooled, add the beaten eggs and stir until well blended.

Bake and serve

  1. Pour the mixture into a well-buttered mold or dish, optionally topping with a puff-paste crust and grated nutmeg.

  2. Boil or bake for 45 minutes to 1 hour.

  3. Serve with wine 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.

Photo for illustrative purposes only · Contact us to use it

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. Allspice + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together5,536 recipes

    Shared aroma: estragole (anise, licorice).

  2. Cinnamon + arrowroottop 4% of all pairs
    Smell alikestrong
    Cooked together166 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Allspice + coriandertop 4% of all pairs
    Smell alikestrong
    Cooked together393 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Coriander + cinnamontop 5% of all pairs
    Smell alikestrong
    Cooked together1,635 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Allspice + arrowroottop 5% of all pairs
    Smell alikestrong
    Cooked together45 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Arrowroot
Thickens the milk into a smooth, set pudding as it cooks.
Eggs
Set the pudding into a firm, sliceable body and add richness.
Milk
Forms the liquid base that the thickener and eggs set into custard.
Sugar
Sweetens the milk base to taste.

The step that matters

Stirring the arrowroot into the milk. Arrowroot clumps if added without constant stirring, leaving lumps instead of a smooth base. Mixing it first with cold water keeps the starch evenly dispersed before it thickens with heat.

Swap the coriander

How well each one fits the dish's main ingredients (milk, allspice, cinnamon, sugar, arrowroot, egg, butter):

  1. Nutmegfits better
  2. Clovefits better
  3. Cardamomfits better
  4. Corianderthe original

Fit is the average pairing score against milk, allspice, cinnamon, sugar, arrowroot, egg, butter. Candidates are from the same food group and used in at least 100 recipes.

“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.

More arrowroot pudding recipes

Lemon 3 See all 190 →

You might also like

Orange Bundt CakeOrange Bundt Cake349 recipesOrange Cream Rice PuddingOrange Cream Rice Pudding121 recipesVanilla Ice CreamVanilla Ice Cream108 recipesOrange GelatinOrange Gelatin100 recipes