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Dessert

Dutch Peach Pudding

A baked peach pudding made with milk, eggs, flour, sugar, and peaches.

From an old cookbook · modernised transcription
By Martin, Maria Ewing, Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Dutch Peach Pudding

Ingredients

Directions

Make the batter

  1. Separate the 2 eggs.

  2. Beat the yolks, add a cup of milk, a teaspoon salt, and a tablespoon melted butter.

  3. Mix and stir in 1 cup flour sifted with 3 level teaspoons baking powder.

  4. Add the well beaten whites.

Bake

  1. Pour the batter into a shallow greased pan.

  2. Put halves of canned or fresh peaches over the top.

  3. Sprinkle with 6 tablespoons sugar.

  4. Bake in a quick oven for 1 hour.

Serve

  1. Serve hot with peach sauce, hard sauce or cream.

Nutrition, whole recipe (rough)

731Calories
27 gProtein
14 gFat
120 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Salt1 tsp (6g)0

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

By Martin, Maria Ewing, Mrs., [from old catalog] comp. 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.

  1. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

Milk and sugar barely smell alike, yet cooks put them together in 77,875 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Eggs
Beaten whites trap air and add structure, while yolks add richness and help bind the batter.
Milk
Supplies the liquid that hydrates the flour and gives the pudding a tender, moist crumb.
Baking powder
Releases gas when heated, lifting the batter so the pudding rises and becomes light.
Flour (in the method)
Forms the main structure that sets as the pudding bakes.
Sugar
Adds sweetness and helps the top brown as it bakes.

The step that matters

Add the well beaten whites. Beaten egg whites hold air that lifts the batter. Folding them in gently keeps that air; vigorous stirring deflates them and leaves a denser 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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