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Dessert

‘veda’ Nut Pudding

A steamed pudding made with butter, sugar, flour, Veda oatmeal, eggs, and Paisley flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

‘veda’ Nut Pudding

Ingredients

Directions

Make the batter

  1. Cream the butter and sugar together with a wooden spoon.

  2. Add one egg and a little flour, then add the second egg and the remaining flour, beating for 7 minutes.

  3. Stir in the Veda oatmeal and Paisley flour, then pour into a greased tin.

Steam

  1. Steam for 1 hour.

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 + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

Butter and flour 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
Adds fat that makes the pudding rich and tender.
Sugar
Sweetens the pudding and helps trap air when creamed with butter.
Eggs
Bind the batter and set into a firm, structured crumb.
White flour
Provides the main structure that holds the pudding together.
Veda oatmeal
Adds a hearty texture and absorbs moisture during steaming.

The step that matters

Adding the eggs with a little flour. Adding the egg gradually with flour helps the butter and sugar mixture stay emulsified, so the batter does not curdle or separate.

“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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