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Dessert

Savoy Pudding

Savoy pudding is a sweet yeast-like cake made with flour, milk, sugar, butter, eggs, and cream, baked in a mold.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Flour and almond are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 8,673 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Savoy Pudding

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the dough

  1. Combine ½ cup tepid milk with 2 cups flour to form a smooth dough.

  2. Let the dough rise in a warm place until doubled in size.

Make the batter

  1. In a large basin, mix the remaining flour, sugar, warmed butter, and eggs one at a time.

  2. Add more tepid milk if needed.

  3. Beat the mixture well for 10-15 minutes.

  4. Incorporate the risen dough and cream.

  5. Beat for another 10 minutes.

Bake

  1. Prepare a well-buttered mold.

  2. Dust the inside with ground rice and sugar, or finely shredded almonds or coconut.

  3. Half fill the mold with the batter.

  4. Cover and let it rise until nearly full.

  5. Bake in a preheated oven at 400°F (200°C) for about 2 hours.

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 + almondtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Rice + almondtop 6% of all pairs
    Smell alikestrong
    Cooked together1,456 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  4. Milk + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

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

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

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

What each ingredient does

Eggs
Bind the batter and add structure and richness as the pudding sets while baking.
Flour
Forms the dough and provides the main structure of the pudding.
Butter
Adds richness and tenderness to the batter.
Cream
Adds moisture and richness, giving a softer crumb.
Sugar
Adds sweetness and helps browning in the baked crust.

The step that matters

Let the mold rise until nearly full. The batter needs room to expand as it rises and bakes. Filling the mold only half full before rising leaves space for the rise, while letting it rise too far can cause it to overflow or collapse as it sets.

“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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