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Cracked Wheat Pudding

A baked pudding made with cracked wheat, dried fruit, and a custard of milk, eggs, sugar, and vanilla.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Cracked Wheat 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.

Prepare the wheat

  1. Cook 1 cup of cracked wheat according to package instructions for two meals.

  2. A few minutes before finishing, stir in ½ cup of raisins, dates, or any dried fruit.

Make the custard and bake

  1. The next day, prepare a custard by whisking together 2 cups of milk, 3 eggs, ½ cup of sugar, and 1 teaspoon of vanilla extract.

  2. Stir the custard thoroughly into the cooked wheat mixture.

  3. Bake in a 350°F (175°C) oven until the custard is set, about 30-40 minutes.

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. Wheat + milktop 6% of all pairs
    Smell alikemoderate
    Cooked together2,418 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

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

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

  4. Wheat + vanillatop 11% of all pairs
    Smell alikemoderate
    Cooked together496 recipes

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

  5. Raisin + vanillatop 12% of all pairs
    Smell alikemoderate
    Cooked together782 recipes

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

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
Set the custard as they cook, holding the pudding together in the oven.
Milk
Forms the liquid base of the custard and keeps the pudding moist.
Cracked wheat
Provides the bulk and chewy texture of the pudding.
Sugar
Sweetens the custard and adds to its browning in the oven.

The step that matters

Baking until the custard is set. Eggs set as they heat, so underbaking leaves the pudding loose and overbaking can make it curdled and rubbery. Check for a set centre rather than relying only on the time.

Swap the raisin

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

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

Fit is the average pairing score against wheat, milk, egg, 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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