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Dessert

Oatmeal Pudding

A baked oatmeal pudding made with milk, flour, egg, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and milk 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 ↓

Oatmeal 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 oatmeal base

  1. Mix the oatmeal and flour smoothly with a little cold milk.

  2. Boil the remaining milk.

  3. Add the blended oatmeal and flour and stir.

  4. Boil gently for about 5 minutes.

  5. Add salt to taste.

Bake and serve

  1. When cool, mix in the egg.

  2. Pour the mixture into a greased pie dish.

  3. Bake gently at 350°F (175°C) for about 20 minutes.

  4. Serve with cream and sugar or golden syrup.

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 + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

Flour and milk 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

Oatmeal
Thickens the milk and gives the pudding its body and grainy texture.
Flour
Helps thicken the mixture and gives it a smooth, set structure.
Milk
Forms the liquid base that the oatmeal and flour thicken and bake into a custard-like pudding.
Egg
Adds structure and helps the pudding set as it bakes.

The step that matters

Mixing the oatmeal and flour with cold milk before adding them to the boiling milk. Starch granules clump if added to hot liquid without first being dispersed in cold liquid. A smooth paste keeps the thickening even and prevents lumps.

“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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