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Dessert

Oatmeal Pudding

A baked oatmeal pudding made with milk, flour, egg, and salt.

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

Oatmeal 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 oatmeal base

  1. Mix the oatmeal and flour smoothly with a little cold milk.

  2. Boil the remaining milk, then add the blended oatmeal and flour.

  3. Stir and boil gently for 5 minutes, then add salt to taste.

Finish and bake

  1. When cool, stir in the egg.

  2. Pour the mixture into a buttered pie dish and bake at 350°F (175°C) for 20 minutes.

Serve

  1. Serve with cream and sugar or golden syrup.

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

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

Flour and milk 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

Oatmeal
Thickens the milk and gives the pudding a soft, porridge-like body.
Flour
Starch that thickens the milk and helps keep the mixture smooth.
Milk
Forms the liquid base that becomes the creamy body of the pudding.
Egg
Adds richness and sets during baking to give the pudding structure.

The step that matters

Stir in the egg only when the mixture is cool. Egg proteins begin to set around 160°F (71°C), so adding it to a very hot base can scramble it into lumps instead of blending into a smooth custard-like texture.

“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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