Name: Frozen Plum Pudding and Sauce
Ingredients: one-half cupful of boiling water; one cupful of cold water; one cupful of sugar; two cupfuls of whipped cream; one-half cupful of clean- ed sultana raisins; one cupful of mixed chopped nut meats; one-half pound of candied fruits; one heaping tablespoonful of powdered gelatine; three eggs

Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Frozen Plum Pudding and Sauce

Ingredients

one-half cupful of boiling water
one cupful of cold water
one cupful of sugar
two cupfuls of whipped cream
one-half cupful of clean- ed sultana raisins
one cupful of mixed chopped nut meats
one-half pound of candied fruits
one heaping tablespoonful of powdered gelatine
three eggs

Directions

Make the custard base

Dissolve the powdered gelatin in the boiling water.
Cook together the sugar and cold water until they form a fine thread.
Add this syrup to the beaten yolks of the eggs; beat until cool.
Add the gelatin to the mixture.

Fold and freeze

Fold in the whipped cream.
Fold in the raisins and nuts.
Freeze the mixture.

Pack and serve

When ready to pack, add the candied fruits in alternate layers.
If a sauce is desired, serve whipped cream sweetened and flavored with vanilla.

Nutrition, whole recipe (rough)

240Calories

7 gProtein

11 gFat

30 gCarbs

Counts 4 of 8 ingredients. The other 4 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 4 portions

Ingredient	Portion assumed	kcal
Egg	1 large egg (50g)	78
Grape	1/2 cup (76g)	62
Cream	1 tbsp (15ml) heavy	51
Sugar	1 tbsp (12.5g) granulated	49
Water	not in our table	0
Nut	not in our table	0
Meat	not in our table	0
Fruit	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

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. See the original page.

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.

Sugar + creamtop 9% of all pairs

Smell alikemoderate

Cooked together43,450 recipes

Shared aroma: 2,3-butanedione (butter, sweet).
Sugar + raisintop 13% of all pairs

Smell alikemoderate

Cooked together12,481 recipes

Shared aroma: beta-damascenone (apple, rose).
Sugar + eggtop 21% of all pairs

Smell alikemoderate

Cooked together122,807 recipes

Shared aroma: 2-nonenal (fatty, green).
Meat + eggtop 22% of all pairs

Smell alikemoderate

Cooked together6,432 recipes

Shared aroma: 2,4-decadienal (seaweed).
Raisin + eggtop 23% of all pairs

Smell alikemoderate

Cooked together9,556 recipes

Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Eggs: Yolks thicken the base and add richness and structure to the frozen mixture.
Powdered gelatine: Sets the mixture so it holds its shape when frozen and sliced.
Whipped cream: Adds air and fat, giving the frozen pudding a light, creamy texture.
Sugar: Sweetens the base and lowers the freezing point, keeping the texture soft.
Mixed chopped nut meats: Add crunch and contrast to the soft, creamy frozen texture.

The step that matters

Beat the syrup into the yolks until cool. Hot syrup added too quickly can scramble the egg yolks, and the mixture must cool before the gelatine and cream are folded in so the cream does not melt and deflate.

Swap the raisin

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

Vanillafits better
Raisinthe original
Coconutfits about as well
Figfits less well

Fit is the average pairing score against sugar, cream, meat, 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.

White Cake431 recipes

Pound Cake373 recipes

Orange Bundt Cake349 recipes

Spice Cake344 recipes

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Frozen Plum Pudding and Sauce