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Dessert

Sunderland Pudding

A baked milk and flour pudding flavored with lemon rind.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and milk 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 ↓

Sunderland Pudding

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the batter

  1. Heat the milk until hot, then stir in the butter and let it cool.

  2. Whisk the eggs in a separate bowl, omitting the whites of two eggs.

  3. Add the sugar, flour, and whisked eggs to the cooled milk mixture.

  4. Flavor with grated lemon rind and beat the mixture well.

Bake and serve

  1. Butter small cups and fill them a little more than half full with the batter.

  2. Bake at 350°F (175°C) for 20 to 30 minutes, depending on the size of the puddings.

  3. Serve with fruit, custard, or wine sauce poured over them.

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 + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

    Shared aroma: 2-nonenal (fatty, 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
Bind the batter and help it set as it bakes.
Flour
Provides structure as the batter sets in the oven.
Milk
Adds moisture and forms the liquid base of the batter.
Butter
Adds richness and tenderness to the batter.
Sugar
Adds sweetness and helps the surface brown lightly.

The step that matters

Cool the milk and butter before adding the eggs. If the milk mixture is still hot when the whisked eggs go in, the eggs can scramble or curdle instead of blending into a smooth batter, which affects the final texture.

Swap the lemon

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

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits better
  4. Lemonthe original

Fit is the average pairing score against sugar, butter, milk, flour, egg. 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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