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Dessert

Butter Crust for Puddings

A butter crust made from flour, butter, salt, and water, used as a base for puddings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Butter Crust for Puddings

Ingredients

Directions

Make the dough

  1. In a bowl, combine the flour and salt.

  2. Cut the butter into small pieces and mix it into the flour until crumbly.

  3. Gradually add water, mixing until a dough forms.

Shape and use

  1. Roll out the dough to fit your pudding dish.

  2. Use as directed for your pudding recipe.

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).

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

Butter
Cut into the flour to create a crumbly, tender texture and rich flavor in the crust.
All-purpose flour
Forms the structure of the dough once combined with water.

The step that matters

Gradually add water while mixing. Adding water slowly lets the flour absorb just enough moisture to form a dough. Too much water at once makes the crust tough and sticky, because extra water lets gluten develop more than needed.

“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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