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Dessert

Rolled Oats Pudding

A baked pudding made from cooked rolled oats, sugar, eggs, raisins, and sweet milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sugar and raisin are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 12,481 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Rolled Oats 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

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

  2. Beat the eggs until light.

  3. Mix the beaten eggs with the cooked oats.

  4. Add the sugar and raisins, and mix well.

  5. Pour the mixture into a greased pudding dish.

Bake and serve

  1. Bake for 25 to 35 minutes, until set.

  2. Serve with cream or 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. Sugar + raisintop 13% of all pairs
    Smell alikemoderate
    Cooked together12,481 recipes

    Shared aroma: beta-damascenone (apple, rose).

  2. Oats + milktop 14% of all pairs
    Smell alikemoderate
    Cooked together2,119 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

  3. Raisin + milktop 15% of all pairs
    Smell alikemoderate
    Cooked together7,155 recipes

    Shared aroma: decanoic acid (acides aroma).

  4. Oats + raisintop 16% of all pairs
    Smell alikemoderate
    Cooked together218 recipes

    Shared aroma: gamma-nonanolactone (coconut, creamy).

  5. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Bind the oats and set the pudding into a soft, sliceable custard as it bakes.
Rolled oats
Provide the bulk and body of the pudding, soaking up the liquid and eggs.
Sugar
Adds sweetness and helps the pudding brown lightly at the edges.
Raisins
Add chewy pockets of sweetness and moisture throughout the pudding.
Sweet milk
Supplies the liquid that hydrates the oats and loosens the eggs into a custard.

The step that matters

Baking until set. Egg proteins firm as they heat, so the pudding is ready when set at the centre. Removing it too early leaves it runny, while overbaking makes it dry and rubbery.

Swap the raisin

How well each one fits the dish's main ingredients (oats, sugar, egg, milk):

  1. Vanillafits better
  2. Blueberryfits better
  3. Pumpkinfits better
  4. Raisinthe original

Fit is the average pairing score against oats, sugar, egg, milk. Candidates are from the same food group and used in at least 100 recipes.

“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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