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Dessert

Swiss Pudding

A cornflour and milk pudding baked in a Yorkshire pudding tin, topped with jam and dusted with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Swiss Pudding

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Swiss Pudding

Oven, in the book's wordsA moderate oven

Ingredients

Directions

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

Make the custard

  1. Mix cornflour smooth in cold milk.

  2. Boil 2 cups of milk.

  3. Stir the cornflour mixture into the boiled milk until thick.

  4. Beat the eggs.

  5. Stir the beaten eggs into the cornflour mixture off the heat.

  6. Sweeten the mixture.

  7. Add lemon or vanilla flavoring.

Bake and roll

  1. Melt butter in a Yorkshire pudding tin.

  2. Pour the mixture into the tin.

  3. Make it about ½ inch thick.

  4. Bake in a moderate oven at 350°F (175°C) for 30 minutes or until set and slightly brown.

  5. Spread a thin layer of jam over the pudding.

  6. Roll the pudding up.

  7. Place the rolled pudding on a dish.

  8. Dust with sugar before serving.

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.

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.

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

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

  2. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

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

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

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

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Eggs
Bind the custard and set into a firm, sliceable structure when baked.
Cornflour
Thickens the hot milk into a smooth custard that holds its shape when cooled.
Milk
Forms the liquid base of the custard, giving it body and a soft texture.
Butter
Greases the tin so the baked pudding releases cleanly and browns lightly.
Jam
Adds sweetness and fruity flavor inside the rolled pudding.

The step that matters

Stir the eggs in off the heat. Adding beaten eggs to very hot mixture can scramble them into lumps. Removing the pan from the heat first lets the eggs blend in smoothly and gently thicken the custard.

Swap the lemon

How well each one fits the dish's main ingredients (milk, egg, butter, sugar):

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

Fit is the average pairing score against milk, egg, butter, 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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