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Mushroom Pudding

A baked or steamed pudding made with flour, butter, mushrooms, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and mushroom are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 12,525 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Mushroom Pudding

Ingredients

Directions

Prepare

  1. Mix the flour, baking powder, and 5 oz of butter to form a crust.

  2. Grease a pudding basin and line it with the crust.

Fill and cook

  1. Add the mushrooms, remaining 1 oz of butter, pepper, and salt to the basin.

  2. Moisten the mixture with a little cold water.

  3. Cover and boil or steam the pudding for about 1.5 hours, or longer if necessary.

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 + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  2. Mushroom + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

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

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + mushroomtop 18% of all pairs
    Smell alikemoderate
    Cooked together8,253 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

Flour
Forms the crust that holds the filling together as the pudding cooks.
Butter
Adds richness and fat to the crust and keeps it tender.
Baking powder
Releases gas during cooking so the crust rises and lightens.
Mushrooms
Provide the main filling, releasing moisture and savoury flavour as they cook.

The step that matters

Moisten the mixture with a little cold water. Too little water leaves the filling dry and crumbly, while too much makes the crust soggy. Add just enough to bind the mixture.

“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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