Why it works: Gelatin and cream match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 1,628 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓
Prune Pudding
Ingredients
Directions
Prepare the prunes
Stew the prunes until tender, then remove the stones.
Cut the prunes into two or three pieces.
Make the pudding
In a pot, combine the prune juice with gelatin and sugar, then boil.
Add the prunes to the mixture and heat through.
Pour into a mold and refrigerate until set.
Serve
Serve with whipped cream or cream and sugar.
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.
Photo for illustrative purposes only · Contact us to use it
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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Gelatin + creamtop 7% of all pairsSmell alikestrongCooked together1,628 recipes
Shared aroma: acetic acid (sour, vinegar).
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Gelatin + sugartop 7% of all pairsSmell alikemoderateCooked together2,778 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Sugar + creamtop 9% of all pairsSmell alikemoderateCooked together43,450 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Prunes
- Provide the main flavour, sweetness and soft body of the pudding.
- Gelatin
- Sets the prune liquid into a firm, sliceable pudding when chilled.
The step that matters
Pour into a mold and refrigerate until set. Gelatin only sets properly when the mixture is fully dissolved and then cooled undisturbed; pouring too early or not chilling long enough leaves a runny pudding.
“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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