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Boiled Biscuit Pudding

A pudding made by boiling soda biscuits in milk, then adding eggs and cooking for an hour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Biscuit and milk are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 1,332 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Boiled Biscuit Pudding

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Prepare the base

  1. Break the biscuits into small pieces.

  2. Pour boiling milk over the biscuits and cover with a plate.

  3. When nearly cold, mash well with a wooden spoon.

  4. Add the beaten eggs and mix thoroughly.

Cook and serve

  1. Boil in a buttered basin for one hour.

  2. Serve with sweet sauce.

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. Biscuit + milktop 17% of all pairs
    Smell alikemoderate
    Cooked together1,332 recipes

    Shared aroma: nonanal (fat, citrus).

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

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

  3. Biscuit + eggtop 27% of all pairs
    Smell alikemoderate
    Cooked together1,643 recipes

    Shared aroma: nonanal (fat, citrus).

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

What each ingredient does

Soda biscuits
Provide the bulk and body of the pudding as they soften and absorb the milk.
Milk
Softens the biscuits and adds moisture so the mixture becomes a spoonable base.
Eggs
Bind the mixture and set during cooking to give the pudding a firm, sliceable texture.

The step that matters

Mashing the soaked biscuits. If the biscuits are mashed while still hot, the mixture can be runny or uneven. Waiting until nearly cold and mashing well helps create a smooth texture before the beaten eggs are added, so the eggs distribute evenly and set properly.

“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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