Why it works: Tea and cream work together. They rank in the top 22% of all ingredient pairs, and cooks put them together in 463 recipes. Both carry 2-heptanol, which smells bitter, floral. The science ↓
Prune Pudding
Ingredients
Directions
Prepare
Boil 22 prunes, stone and chop very finely.
Separate the whites of 5 eggs and a pinch of salt; beat.
Make and bake
Add 1 cup sugar and 1/4 teaspoon cream tartar.
Set the pudding dish in a basin of hot water and bake for 22 minutes.
Serve with whipped cream.
Nutrition, whole recipe (rough)
Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Salt | 1 tsp (6g) | 0 |
| Prune | 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.
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.
Photo for illustrative purposes only · Contact us to use it
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.
-
Tea + creamtop 22% of all pairsSmell alikelowCooked together463 recipes
Shared aroma: 2-heptanol (bitter, floral).
-
Egg + creamtop 24% of all pairsSmell alikelowCooked together42,166 recipes
Shared aroma: acetic acid (sour, vinegar).
-
Egg + teatop 31% of all pairsSmell alikelowCooked together821 recipes
Shared aroma: (e)-2-octenal (fatty, green).
Egg and cream barely smell alike, yet cooks put them together in 42,166 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
- Whipped whites give the pudding its light, airy structure as they set.
- Prunes
- Chopped prunes add sweetness, dark colour and moisture to the pudding.
- Cream of tartar
- Stabilises the beaten egg whites, helping them hold their foam while baking.
The step that matters
Beating the egg whites. Whites must be beaten to a stable foam before the sugar and other ingredients are folded in. Under-beaten whites collapse and leave the pudding dense, while over-beaten whites turn dry and grainy.
“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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