Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
German Pudding
Ingredients
Directions
Prepare the batter
Soak the sago in boiling milk until soft, adding a little water if necessary.
Mix the sago with the wheatmeal and golden syrup to form a thick batter.
Beat the eggs and mix them well with the other ingredients.
Fill and steam
Butter a mold and arrange the citron peel in the bottom in a star shape.
Pour the batter into the mold.
Tie a cloth over the mold.
Steam the pudding for 3 hours.
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.
Photo for illustrative purposes only · Contact us to use it
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.
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Milk + eggtop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
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Syrup + milktop 25% of all pairsSmell alikelowCooked together2,143 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Syrup + eggtop 32% of all pairsSmell alikelowCooked together2,995 recipes
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 help the pudding set as it steams.
- Sago
- Swells when soaked in milk, giving the pudding its body and chew.
- Allinson fine wheatmeal
- Provides the bulk of the structure that holds the pudding together.
- Golden syrup
- Adds sweetness and moisture, and helps the pudding brown slightly.
- Milk
- Softens the sago and adds moisture to the batter.
The step that matters
Soak the sago until fully soft. Sago that is not fully softened stays hard and gritty after steaming, because starch granules need enough liquid and heat to swell and gelatinise. Adding a little water as the record allows helps the grains absorb enough liquid.
“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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