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Dessert

Baked Potato Pudding

A baked dessert made from mashed potatoes, sugar, butter, eggs, orange juice, rind, currants, and baked in a pie crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Potato and orange work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 537 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Baked Potato Pudding

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat the oven to 350°F (175°C).

Make the filling

  1. Beat together the mashed potatoes, sugar, and softened butter in a large bowl until smooth.

  2. Add the eggs, orange juice, grated orange rind, and currants; mix well.

  3. Pour the mixture into a pie crust.

Bake

  1. Bake for 45-50 minutes or until set and golden.

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. Potato + orangetop 11% of all pairs
    Smell alikemoderate
    Cooked together537 recipes

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

  2. Potato + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

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

  3. Orange + curranttop 15% of all pairs
    Smell alikelow
    Cooked together2,034 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  4. Butter + curranttop 17% of all pairs
    Smell alikemoderate
    Cooked together7,856 recipes

    Shared aroma: isoamyl acetate (banana, pear).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Potatoes
Provide the bulk and creamy body of the pudding filling.
Eggs
Set during baking to give the pudding its firm, sliceable structure.
Butter
Adds richness and a smooth, tender mouthfeel to the filling.
Sugar
Sweetens the filling and helps it brown lightly in the oven.
Currants
Add chewy pockets of fruit sweetness throughout the pudding.

The step that matters

Bake until set. Underbaking leaves the egg-thickened filling runny and soft in the centre, while overbaking can make it dry and rubbery. Baking until just set and golden gives a firm, smooth custard-like texture.

Swap the currant

How well each one fits the dish's main ingredients (potato, sugar, butter, egg, orange):

  1. Lemonfits better
  2. Vanillafits better
  3. Figfits better
  4. Currantthe original

Fit is the average pairing score against potato, sugar, butter, egg, orange. 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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