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Dessert

Fkuit Pudding

A steamed fruit pudding with a crust made from flour, butter or lard, baking powder, and water or milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Peach and apple match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 303 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Fkuit Pudding

Ingredients

Directions

Prepare the fruit

  1. Place the fruit in a tin basin and sprinkle sugar over it, adding a little water.

  2. If using peaches, peel and add them whole.

Make the crust

  1. In a bowl, mix flour, butter or lard, salt, and baking powder.

  2. Add enough water or milk to form a dough.

  3. Roll out the dough and place it over the fruit in the tin.

Steam and serve

  1. Cover with another basin to allow the crust to rise.

  2. Set on the stove to steam as the fruit cooks.

  3. Serve with cream and sugar.

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.

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. Peach + appletop 3% of all pairs
    Smell alikestrong
    Cooked together303 recipes

    Shared aroma: beta-damascenone (apple, rose).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Peach + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together781 recipes

    Shared aroma: phellandrene (minty).

  4. Apple + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,104 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  5. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

Flour
Forms the dough that becomes the crust and gives the pudding its structure.
Butter or lard
Adds fat that makes the crust tender and rich.
Baking powder
Releases gas as it heats, helping the crust rise and lighten.
Fruit
Provides the main flavor, moisture and sweetness of the pudding.
Sugar
Sweetens the fruit and helps draw out its juices as it cooks.

The step that matters

Covering the basin to steam. The covered basin traps steam so the crust cooks through and rises, while the fruit softens below. If the cover lifts or the stove runs too low, the crust can turn heavy and the fruit may not cook through.

Swap the apple

How well each one fits the dish's main ingredients (peach, sugar, flour, butter, milk):

  1. Vanillafits better
  2. Figfits better
  3. Apricotfits better
  4. Applethe original

Fit is the average pairing score against peach, sugar, flour, butter, milk. 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.

More fruit pudding recipes

Steamed 91Boiled 17Cold 14English 14Baked 12Tapioca 11 See all 210 →

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