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Dessert

Sunderland Pudding

A milk and flour pudding baked in cups, served with lemon or hot sweet sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Sunderland Pudding

Ingredients

Directions

Make the batter

  1. Beat the eggs thoroughly.

  2. Add the milk to the beaten eggs.

  3. Mix in the flour and sugar.

Bake and serve

  1. Pour the mixture into cups, filling them halfway.

  2. Bake until set.

  3. Serve with lemon sauce or hot sweet 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. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

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

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

Milk and flour barely smell alike, yet cooks put them together in 78,219 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
Set the batter into a custard-like structure as they cook.
Flour
Thickens the batter and gives the pudding its body as it bakes.
Milk
Provides liquid that hydrates the flour and adds moisture and richness.
Sugar
Adds sweetness and helps browning on the pudding's surface.

The step that matters

Bake until set. Underbaked batter stays runny in the centre, while overbaking makes egg proteins tighten and the pudding turn rubbery. Checking for a firm set at the centre prevents both.

“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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