Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓
Cottage Pudding
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. The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Preheat the oven to 350°F (175°C).
Make the batter
In a large bowl, mix the flour, sugar, and cream of tartar.
Dissolve the baking soda in the milk and add it to the mixture.
Beat in the egg until well combined.
Pour the batter into a greased baking dish.
Bake and serve
Bake for 30-40 minutes or until golden brown.
Serve warm with wine or brandy sauce.
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.
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Sugar + creamtop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
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Flour + milktop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + sugartop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
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Flour + eggtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Milk + creamtop 18% of all pairsSmell alikemoderateCooked together29,399 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
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
- All-purpose flour
- Provides the main structure that sets as the pudding bakes.
- Egg
- Binds the batter and adds richness and structure as it sets.
- Baking soda
- Reacts with the cream of tartar to produce gas that makes the pudding rise.
- Cream of tartar
- Supplies the acid that reacts with the baking soda to leaven the batter.
- Milk
- Adds moisture and hydrates the flour to form the batter.
- Sugar
- Adds sweetness and helps give the pudding a tender crumb and golden browning.
The step that matters
Dissolve the baking soda in the milk and add it to the mixture. Baking soda only leavens once it meets acid and moisture, so the gas forms as the batter is mixed. Once combined, get the batter into the oven promptly so the bubbles are trapped during baking rather than escaping.
“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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