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Dessert

Newark Pudding

A milk and egg pudding with raisins, ground rice, and breadcrumbs, baked and served with sweet sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Newark Pudding

Ingredients

Directions

Make the batter

  1. Beat the egg yolks until light.

  2. Add the soaked breadcrumbs and milk, stirring to a smooth batter.

  3. Incorporate the ground rice, wetting it with a little cold milk first.

  4. Add the remaining milk, baking soda, melted butter, raisins, and sugar.

  5. Fold in the well-whisked egg whites.

Bake and serve

  1. Pour into a buttered dish and bake for 1 hour.

  2. Turn out and serve with sweet 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. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  3. Milk + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Rice + vanillatop 11% of all pairs
    Smell alikemoderate
    Cooked together1,352 recipes

    Shared aroma: guaiacol (smoky, sweet).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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

Eggs
Yolks enrich the batter and the whipped whites lighten it as it sets.
Breadcrumbs
Soaked in milk, they add body and a soft, moist crumb to the pudding.
Ground rice
Thickens the batter and helps it set into a firm, tender texture.
Raisins
Add chewy pockets of sweetness and fruit flavor throughout the pudding.
Baking soda
Reacts with the batter to help it rise and lighten during baking.

The step that matters

Fold in the egg whites. Whites hold air only when whisked well and folded gently. Stirring them in hard knocks out that air, so the pudding bakes up denser and less light.

Swap the raisin

How well each one fits the dish's main ingredients (milk, egg, rice, butter, sugar, vanilla):

  1. Coconutfits better
  2. Figfits better
  3. Peachfits better
  4. Raisinthe original

Fit is the average pairing score against milk, egg, rice, butter, sugar, vanilla. 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.

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