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Dessert

Souffle Pudding

A light, airy pudding made with sugar, flour, butter, egg yolks, and egg whites, baked until set.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Flour and butter 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 ↓

Souffle Pudding

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the batter

  1. Combine sugar, flour, butter, egg yolks, and orange juice in a bowl; beat until smooth.

  2. Beat egg whites in a separate bowl until stiff peaks form.

  3. Gently fold the egg whites into the batter.

Bake

  1. Pour the mixture into a mold or baking dish, filling no more than halfway.

  2. Boil the mold or bake in a preheated oven at 350°F (175°C) until set.

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. Flour + buttertop 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. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

Flour and butter 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

Egg whites
Whipped to stiff peaks, they trap air and lift the batter into a light, soufflé-like rise.
Egg yolks
Add richness and emulsify the butter into the batter, giving a smooth, custardy body.
Flour
Provides structure so the pudding holds its shape once set.
Butter
Adds fat for tenderness and rich flavor.
Sugar
Sweetens the batter and helps keep the crumb tender.

The step that matters

Folding the egg whites into the batter. Stirring or deflating the whites loses the air that makes the pudding rise. Fold gently, just until no white streaks remain, so the batter stays light and the soufflé-style texture holds through baking.

Swap the orange

The recipe marks orange as optional. How well each one fits the dish's main ingredients (sugar, flour, butter, egg):

  1. Raisinfits better
  2. Vanillafits better
  3. Figfits better
  4. Orangethe original

Fit is the average pairing score against sugar, flour, butter, egg. 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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