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Dessert

Cottage Pudding

A baked batter of butter, sugar, egg, milk, flour, baking powder, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and milk 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 ↓

Cottage Pudding

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Make the batter

  1. Cream the butter in a bowl.

  2. Gradually add the sugar and beaten egg, mixing well.

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

  4. Add the dry ingredients alternately with the milk to the butter mixture, mixing until smooth.

Bake and serve

  1. Pour the batter into a greased baking dish.

  2. Bake in a moderate oven at 350°F (175°C) for thirty‑five minutes.

  3. Serve with vanilla 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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour 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

Butter
Creams with sugar to trap air and add richness and tenderness to the crumb.
Egg
Binds the batter and adds structure and richness as it sets in the oven.
Flour
Forms the main structure of the cake as its proteins set during baking.
Baking powder
Releases gas when heated, helping the pudding rise and become light.
Milk
Adds moisture and hydrates the flour to form a smooth, pourable batter.

The step that matters

Mixing the dry ingredients with the milk. Adding the flour mixture alternately with the milk and mixing only until smooth keeps the batter tender. Overmixing develops gluten, which can make the pudding tough and dense.

“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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