Why it works: Milk and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Hasty Pudding
Ingredients
Directions
Cook the pudding
Boil the milk in a saucepan.
With your left hand, sprinkle in enough flour, sago, or tapioca to thicken the milk while stirring briskly.
Add a little salt and sugar to taste.
Stir and cook for about 10 minutes.
Serve
Serve with cream and sugar, jam, or treacle.
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.
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Milk + flourtop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Sugar + flourtop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
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Milk + sugartop 18% of all pairsSmell alikelowCooked together77,875 recipes
Shared aroma: 2-nonenal (fatty, green).
Milk and flour barely smell alike, yet cooks put them together in 78,219 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
- Milk
- Forms the liquid base that the thickener swells into a pudding.
- Flour
- Starch that swells in hot milk and thickens the pudding.
- Sago or tapioca
- Starch that swells in hot milk and thickens the pudding to a soft, set texture.
- Sugar
- Adds sweetness to the pudding.
The step that matters
Sprinkle in the thickener while stirring briskly. Starch granules clump into lumps when they hit hot liquid unstirred. Scattering them in slowly while stirring spreads them out so each granule swells evenly and the pudding stays smooth.
“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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