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Dessert

Macaroni Pudding, Good

A baked dessert made from macaroni, milk, butter, sugar, eggs, and optional flavorings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Macaroni Pudding, Good

Oven, in the book's wordsA slow oven

Ingredients

Directions

Prepare the macaroni

  1. Parboil the macaroni in water and drain it.

  2. Boil the macaroni in the milk until absorbed.

Make the pudding

  1. Allow the mixture to cool, then add the sugar, eggs, and any flavoring, stirring in the butter while warm.

  2. If desired, line the dish with short paste and add jam at the bottom before pouring in the mixture.

  3. Bake until just 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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  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).

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

What each ingredient does

Macaroni
Forms the body of the pudding, absorbing milk as it cooks to give a soft, starchy texture.
Eggs
Set during baking to bind the custard and give the pudding its structure.
Milk
Cooks the macaroni and forms the liquid base that the eggs set into a custard.
Butter
Adds richness and a smooth, tender mouthfeel to the pudding.
Lump sugar
Sweetens the pudding and contributes to its browning during baking.

The step that matters

Bake until just set. Eggs continue to firm as the pudding cools, so overbaking can make the custard grainy, curdled, or rubbery. Remove it once the centre barely wobbles.

“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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