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Dessert

Light Flour Pudding

A steamed pudding made from flour, milk, egg yolk, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and butter 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 ↓

Light Flour Pudding

Ingredients

Directions

Make the custard

  1. Boil the milk in a saucepan.

  2. Mix the flour smoothly with the hot milk.

  3. Let the mixture cool, stirring occasionally to prevent settling.

  4. Once cool, add the beaten egg yolk and salt.

Steam and set

  1. Grease a teacup or small pudding basin and pour in the mixture.

  2. Securely tie it up and place it in a saucepan of boiling water.

  3. Boil for 30 minutes until firm enough to turn out.

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

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

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

Fine flour
Thickens the milk into a firm, sliceable pudding as it cooks.
Milk
Forms the liquid base that the flour thickens and the egg sets.
Egg yolk
Adds richness and helps the pudding set firm when heated.

The step that matters

Mixing the flour smoothly with the hot milk. Flour added to hot liquid can clump if not blended smoothly; lumps stay in the pudding and it will not set evenly. Stirring while the mixture cools also prevents the flour from settling and scorching.

“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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