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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).

  2. Beat together the butter and sugar until creamy.

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

Bake and serve

  1. Place apricot juice or half 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.

  4. 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 the sugar to give the pudding a rich, tender body.
Egg yolks
Add richness and help bind the mixture as it sets in the oven.
Ground rice
Adds a fine, soft body to the mixture so it holds its shape.
Sugar
Sweetens the pudding and helps the butter cream to a smooth texture.

The step that matters

Filling the cups half full. The mixture needs room to rise during baking. Overfilling can cause it to spill over, while underfilling leaves a small, dense pudding.

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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