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Dessert

Sutherland or Castle Puddings

A light egg-based pudding baked in cups, flavored with butter, flour, sugar, salt, and optional lemon zest or mace.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Sutherland or Castle Puddings

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Make the batter

  1. Preheat your oven to 350°F (175°C).

  2. Whisk the eggs for 10 minutes until very light.

  3. Gradually add the sugar while continuing to whisk for 4-5 minutes.

  4. Sift in the flour gradually and blend until smooth.

  5. Add the melted butter in small portions, mixing until fully incorporated.

  6. Stir in the salt and lemon zest or mace if using.

Bake and serve

  1. Pour the mixture into well-buttered cups.

  2. Bake for 20-25 minutes until set and lightly golden.

  3. Serve cold with wine 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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. Flour + lemontop 17% of all pairs
    Smell alikemoderate
    Cooked together30,404 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour 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

Eggs
Whisked to a light foam, they provide structure and lift as the pudding sets.
Butter
Adds richness and fat, giving the pudding a tender texture and flavour.
All-purpose flour
Provides starch that sets with the eggs to give the pudding its body.
Granulated sugar
Sweetens the batter and helps stabilise the whisked egg foam.

The step that matters

Whisking the eggs. Whisking the eggs for the full 10 minutes incorporates air, which gives the pudding its lift. Under-whisked eggs produce a dense result.

Swap the lemon

The recipe marks lemon as optional. How well each one fits the dish's main ingredients (egg, butter, flour, sugar):

  1. Raisinfits better
  2. Vanillafits better
  3. Figfits about as well
  4. Lemonthe original

Fit is the average pairing score against egg, butter, flour, sugar. Candidates are from the same food group and used in at least 100 recipes.

“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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