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Dessert

Adelaide Pudding

A baked pudding made with butter, sugar, ground rice, egg yolks, and apricot juice or preserved apricot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Rice and apricot work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 353 recipes. Both carry gamma-undecalactone, which smells peach, sweet. The science ↓

Adelaide Pudding

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat the oven to 300°F (150°C).

Make the mixture

  1. Beat together the butter and sugar until creamy.

  2. Add the ground rice and egg yolks, mixing well.

Assemble and bake

  1. Place apricot juice or half of a preserved apricot at the bottom of cups.

  2. Fill the cups half full with the mixture.

  3. Bake for 30 minutes until the puddings rise to the top.

Serve

  1. Serve turned out of the cups with the apricot on top.

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. Rice + apricottop 13% of all pairs
    Smell alikemoderate
    Cooked together353 recipes

    Shared aroma: gamma-undecalactone (peach, sweet).

  2. Butter + apricottop 15% of all pairs
    Smell alikemoderate
    Cooked together1,458 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Butter + ricetop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Butter
Creams with sugar to trap air and add richness and a tender crumb.
Sugar
Sweetens the pudding and helps the butter cream to a light, aerated base.
Egg yolks
Add richness and help set the pudding as it bakes.
Ground rice
Adds body and a slightly grainy, tender texture to the pudding.

The step that matters

Bake for 30 minutes until the puddings rise to the top. Baking gently at a low temperature lets the batter rise and set evenly. Overbaking can dry the pudding and make it tough, so check that it has risen and is firm before removing it from the oven.

Swap the apricot

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

  1. Vanillafits better
  2. Coconutfits better
  3. Lemonfits better
  4. Apricotthe original

Fit is the average pairing score against butter, sugar, rice, egg. 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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