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Dessert

Queen's Jubilee Pudding

A steamed pudding made with flour, corn starch, milk, eggs, and a liquid sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Corn and milk are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 6,955 recipes. Both carry hexanal, which smells green, grassy. The science ↓

Queen's Jubilee Pudding

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the custard base

  1. Mix flour, corn-starch, and salt with a little cold milk.

  2. Boil 1 pint of milk.

  3. Stir the mixture into the boiled milk.

  4. Remove from heat.

  5. Beat the egg yolks.

  6. Add the beaten yolks to the mixture.

Bake and serve

  1. Gently fold in the beaten egg whites.

  2. Pour the mixture into a pudding dish and place it in a pan of cold water.

  3. Steam in the oven at 300°F (150°C) for 30 minutes.

  4. Serve with a liquid 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. Corn + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  2. Flour + corntop 13% of all pairs
    Smell alikemoderate
    Cooked together6,165 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 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
Thickens the milk mixture so the pudding holds its shape when set.
Corn-starch
Adds further thickening so the custard sets smoothly and firmly.
Eggs
Egg yolks thicken the custard, while whipped whites lighten the pudding as it cooks.
Milk
Forms the liquid base that the starch and eggs thicken into a custard.

The step that matters

Gently fold in the beaten egg whites. Egg whites hold air that gives lift; stirring vigorously knocks it out, leaving a dense pudding. Folding keeps the bubbles intact.

“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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