Skip to main content
Dessert

Rusk Pudding

A simple pudding made by soaking rusks in beaten egg and milk, then steaming.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Egg and milk are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Rusk Pudding

Ingredients

Directions

Prepare

  1. Break the rusks into a buttered basin that holds about 1 pint.

  2. Beat the egg and milk together.

Soak

  1. Pour the mixture over the rusks.

  2. Let it soak for a short time.

Steam and serve

  1. Cover the mixture with paper.

  2. Steam for about 20 minutes.

  3. Serve hot or cold.

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. Egg + milktop 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

Finger rusks
Dry bread base that soaks up the liquid and gives the pudding its body.
Egg
Sets during gentle steaming, binding the soaked rusks into a soft, custard-like texture.
Milk
Supplies the moisture that softens the rusks and forms the custard with the egg.

The step that matters

Steam for about 20 minutes. The egg proteins set gently as the pudding steams. Too much heat or time can overcook the egg, making the texture rubbery or curdled and the pudding dry. Keep the steam gentle and check that the centre is just set.

“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

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes