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Dessert

Royal Coburg Pudding

A sweet pudding made with milk, flour, sugar, butter, currants, eggs, brandy, and nutmeg.

From an old cookbook · modernised transcription
By Isabella Beeton · From a historical cookbook (Project Gutenberg) · 5 ingredients
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Why it works: Milk and nutmeg are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 14,685 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Royal Coburg Pudding

8 persons

Ingredients

Directions

Make the batter

  1. Mix the flour to a smooth batter with the milk.

  2. Add the remaining ingredients gradually.

  3. When well mixed, put it into four basins or moulds half full.

Bake and serve

  1. Bake for 3/4 hour.

  2. Turn the puddings out onto a dish.

  3. Serve with wine sauce.

Nutrition, whole recipe (rough)

239Calories
14 gProtein
14 gFat
14 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Nutmeg1 tsp ground (2.2g)12

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

By Isabella Beeton. Recipe from a historical cookbook (Project Gutenberg).

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 + nutmegtop 15% of all pairs
    Smell alikemoderate
    Cooked together14,685 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Egg + nutmegtop 17% of all pairs
    Smell alikelow
    Cooked together24,744 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

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

Egg and nutmeg barely smell alike, yet cooks put them together in 24,744 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
Bind the batter and set as the puddings bake, giving structure.
Milk
Forms the liquid base of the batter, adding moisture and a tender texture.
Nutmeg
Adds a warm, aromatic flavour to the custard batter.

The step that matters

Fill the basins only half full. Leaving room in each basin lets the batter rise as it bakes without spilling over the top.

Swap the nutmeg

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

  1. Nutmegthe original
  2. Cinnamonfits about as well
  3. Dillfits less well
  4. Parsleyfits less well

Fit is the average pairing score against milk, 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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