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Dessert

Ginger Pudding

A steamed ginger pudding made with flour, eggs, sugar, milk, butter, lemon juice, and preserved ginger.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Lemon and ginger match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 5,154 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Ginger Pudding

Ingredients

Directions

Make the batter

  1. Sift the baking powder, salt, and flour together.

  2. Mix the chopped ginger into the flour.

  3. Add the sugar, melted butter, lemon juice, beaten eggs, and milk.

Steam and serve

  1. Pour the mixture into a large mold or individual molds.

  2. Steam for 2 hours for a large mold or 1 hour for individual molds.

  3. Serve with lemon sauce.

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. Lemon + gingertop 5% of all pairs
    Smell alikestrong
    Cooked together5,154 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

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

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Flour and butter 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

Flour
Forms the structure of the pudding as the batter sets.
Eggs
Bind the batter and help it set firm during steaming.
Baking powder
Releases gas that lifts the batter so the pudding is light.
Butter
Adds richness and a tender texture to the crumb.
Milk
Hydrates the flour and adds moisture to the batter.

The step that matters

Pour the mixture into the mold before the baking powder loses its lift. Baking powder starts releasing gas as soon as it meets liquid, so the batter should go into the mold and into the steamer without long delay to keep the pudding light.

Swap the ginger

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

  1. Cinnamonfits better
  2. Nutmegfits better
  3. Parsleyfits better
  4. Gingerthe original

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