Why it works: Raisin and almond are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 1,781 recipes. Both carry 2-nonanone, which smells fruity, floral. The science ↓
Frozen Pudding
Ingredients
Directions
Prepare
Make a custard of one pint of milk, one pint of cream and six eggs; sweeten to taste.
Beat smooth half a pound of almonds, add rose water to the almonds.
Mix one quarter pound of raisins, seeded, one fourth of a pound of currants, an ounce of citron, then flour these well.
Make the pudding
Pour the hot custard over the fruit and mix thoroughly.
When cool, add a pint of whipped cream.
Nutrition, whole recipe (rough)
What these numbers assume: 5 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Almond | 1 almond (1.2g) | 7 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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.
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Raisin + almondtop 2% of all pairsSmell alikemoderateCooked together1,781 recipes
Shared aroma: 2-nonanone (fruity, floral).
-
Raisin + curranttop 10% of all pairsSmell alikelowCooked together6,180 recipes
Shared aroma: gamma-nonanolactone (coconut, creamy).
-
Milk + raisintop 15% of all pairsSmell alikemoderateCooked together7,155 recipes
Shared aroma: decanoic acid (acides aroma).
-
Milk + curranttop 16% of all pairsSmell alikelowCooked together5,475 recipes
Shared aroma: isoamyl acetate (banana, pear).
-
Cream + almondtop 16% of all pairsSmell alikemoderateCooked together5,130 recipes
Shared aroma: 2-heptanol (bitter, floral).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Eggs
- Set the custard and give the pudding its structure as they cook.
- Milk
- Forms the liquid base of the custard, adding moisture and softness.
- Cream
- Adds richness and a smooth, tender texture to the custard.
- Whipped cream
- Adds lightness and a airy texture to the cooled pudding.
- Raisins
- Add sweetness and chewy moisture among the custard.
The step that matters
When cool, add a pint of whipped cream. Heat melts and deflates the whipped cream's trapped air, so the cream must be cool before it is folded in to keep the pudding light.
Swap the currant
How well each one fits the dish's main ingredients (milk, cream, raisin, almond, egg):
- Vanillafits better
- Figfits better
- Coconutfits better
- Currantthe original
Fit is the average pairing score against milk, cream, raisin, almond, 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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