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Dessert

Two-egg Pudding

A baked pudding made with eggs, sugar, butter, milk, flour, and baking powder.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Two-egg 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.

Prepare the batter

  1. Preheat the oven to 350°F (175°C).

  2. In a bowl, beat the eggs and mix in the sugar until well combined.

  3. Add the butter and milk, mixing until smooth.

  4. In a separate bowl, combine the flour and baking powder, then gradually add to the wet mixture.

Bake and serve

  1. Pour the batter into a dripping pan and bake until golden.

  2. Once cooled, cut into four slices and layer with stewed apples or any fruit.

  3. Serve with 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

Eggs
Bind the batter and add structure as they set in the oven.
Sugar
Adds sweetness and helps the crumb brown as it bakes.
Butter
Adds fat for richness and a tender texture.
Milk
Adds moisture that hydrates the flour and helps form the batter.
Flour
Forms the main structure of the pudding as its starch sets when baked.
Baking powder
Releases gas during baking so the pudding rises and becomes light.

The step that matters

Gradually adding the dry mixture to the wet mixture. Adding flour in stages and mixing only until combined keeps lumps out and avoids overdeveloping gluten, which would make the pudding tough. Mixing the batter too long also deflates the air that baking powder's gas needs to lift it.

“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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