Name: Prune Pudding
Ingredients: 1 pint of milk; 1 quart of milk; 2 tablespoonfuls of sugar; 3 eggs; 4 eggs; 1 teacupful of fine breadcrumbs

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 ↓

Prune Pudding

Ingredients

Directions

Prepare the dish

Grease a pie dish and line it with a layer of bread and butter.
Arrange alternating layers of prunes and bread and butter, finishing with bread and butter.
Pour a little prune juice over the layers.

Make and bake the custard

Beat an egg in the milk, adding a little sugar if liked.
Pour the custard over the mixture.
Let the mixture soak for 1 hour.
Bake for 1 hour.
Optionally pour off the liquid and pour it over again for a richer texture.

Nutrition, whole recipe (rough)

731Calories

27 gProtein

14 gFat

120 gCarbs

What these numbers assume: 4 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Milk	1 cup (244ml) whole	149
Egg	1 large egg (50g)	78
Sugar	1 tbsp (12.5g) granulated	49

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

By T. R. Allinson. 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.

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.

Milk + eggtop 18% of all pairs

Smell alikemoderate

Cooked together88,785 recipes

Shared aroma: 2-nonenal (fatty, green).
Milk + sugartop 18% of all pairs

Smell alikelow

Cooked together77,875 recipes

Shared aroma: 2-nonenal (fatty, green).
Sugar + eggtop 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: Set the custard so it holds together when baked.
Milk: Forms the liquid custard that soaks into the bread and sets.
Bread and butter: Forms the structure of the pudding and soaks up the custard.
Prunes (in the method): Add sweetness and a soft, fruity texture between the layers.
Sugar: Adds sweetness to the custard.

“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.