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Dessert

Austrian Pudding

A sweet pudding made from flour, suet, treacle, milk, and baking powder, baked in a buttered basin.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

Austrian Pudding

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Make the batter

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

  2. Warm the milk and stir it into the treacle.

  3. Add the milk mixture to the dry ingredients and mix well.

  4. Pour the mixture into a well-buttered basin.

Boil the pudding

  1. Boil for three hours.

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 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

Flour
Forms the structure of the pudding as the batter sets during cooking.
Suet
Melts into the batter, adding richness and a tender crumb.
Magic baking powder
Releases gas in the batter, helping the pudding rise.
Treacle
Adds dark sweetness, moisture and a rich molasses flavour.
Milk
Hydrates the flour and loosens the mixture into a pourable batter.

The step that matters

Boil for three hours. The pudding needs sustained, even heat over the full three hours to cook through and set. If the boil drops, the batter may stay dense or underdone, because rising and setting depend on steady heat.

“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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