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Steamed Semolina Pudding

A steamed pudding made from semolina, milk, eggs, sugar, and flavouring essence.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Semolina and sugar work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 351 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Steamed Semolina Pudding

Ingredients

Directions

Make the pudding

  1. Boil the semolina in the milk with the sugar until soft.

  2. Add the flavouring essence and the yolks of the eggs.

  3. Beat the egg whites until stiff and fold them in gently.

  4. Pour the mixture into a greased pudding mold and steam for one hour.

Serve

  1. Serve with sweet sauce, jam, or stewed fruit.

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. Semolina + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together351 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

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

  3. Semolina + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together316 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

  5. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

Milk and sugar barely smell alike, yet cooks put them together in 77,875 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

Semolina
Thickens the milk as it cooks, giving the pudding a soft, tender body.
Eggs
Yolks enrich and set the custard, while whipped whites lighten the texture.
Milk
Provides the liquid that the semolina swells in, adding moisture and richness.
Moist sugar
Adds sweetness and a softer, slightly moist character to the pudding.

The step that matters

Fold in the egg whites gently. Whipped whites trap air that gives the pudding its lightness. Stirring vigorously or over-mixing deflates the foam, leaving a denser, heavier result.

“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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