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Oatmeal Podding

A simple pudding made by soaking oatmeal in boiling water, then mixing with beaten eggs and steaming.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Oatmeal Podding

Ingredients

Directions

Prepare the oatmeal

  1. Pour boiling water over oatmeal.

  2. Let it soak overnight.

Make the pudding

  1. Beat the eggs.

  2. Mix the beaten eggs with the soaked oatmeal.

  3. Grease a basin that will just hold the mixture.

  4. Cover tightly with a floured cloth.

Steam and serve

  1. Steam until set.

  2. Serve with butter.

  3. Slice and toast like oatcakes.

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 + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Fine oatmeal
Absorbs the boiling water and swells, giving the pudding its body and structure.
Eggs
Bind the mixture and set when steamed, holding the pudding together.
Butter
Adds fat and richness, softening the texture and adding flavour.

The step that matters

Steam until set. Egg proteins coagulate with gentle heat and firm the pudding. Too little steaming leaves it wet and loose, while too much can make it dry and rubbery.

“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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