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Dessert

Quick Puff Pudding

A steamed pudding made with a thin batter, berries, and a sweet sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 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 ↓

Quick Puff Pudding

Ingredients

Directions

Make the pudding

  1. Mix the flour, baking powder, and salt in a bowl.

  2. Add milk gradually to create a thin batter.

  3. Layer a spoonful of batter, a spoonful of berries, and another spoonful of batter in well-greased cups.

  4. Steam the cups for 20 minutes.

Make the sauce and serve

  1. Beat the eggs, butter, and sugar until smooth.

  2. Pour the mixture into the boiling milk.

  3. Stir until smooth.

  4. Add the berries to the sauce.

  5. Serve over the pudding.

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

Baking powder
Releases gas in the batter, helping the puddings rise and turn light.
Eggs
Add structure and richness to the sauce as they thicken and bind it.
Butter
Adds fat for richness and a smooth, tender texture.
Sugar
Sweetens the sauce and helps it blend smoothly with the eggs and butter.
Sifted flour
Provides the structure that holds the steamed puddings together.

The step that matters

Pour the mixture into the boiling milk. Adding the egg mixture to boiling milk can scramble the eggs. Pouring steadily while stirring keeps the sauce smooth as the eggs warm gently.

“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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