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Dessert

Ice Pudding

A custard dessert made with milk, gelatin, eggs, and candied fruit, set in a mould and chilled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Ice Pudding

Why it works: Milk and plum work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 406 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Ice Pudding

Ingredients

Directions

Prepare

  1. Boil 1½ pints of new milk with 1 teaspoon of gelatin.

  2. Beat 5 eggs and mix them with the milk as for custard.

  3. Oil a tin mould and line it with candied fruits.

Set and serve

  1. Pour the custard in very gradually to keep the fruit at the bottom.

  2. Cover the mould and bury it in ice for a whole day.

  3. Turn it out only when ready to serve.

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.

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.

  1. Milk + plumtop 13% of all pairs
    Smell alikemoderate
    Cooked together406 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

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

  3. Egg + plumtop 30% of all pairs
    Smell alikemoderate
    Cooked together794 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Eggs
Set the custard as they cook and thicken, giving the pudding its firm body.
Gelatine
Helps the milk mixture set firmly so the pudding holds its shape when turned out.
New milk
Forms the liquid base of the custard, providing creaminess and moisture.
Candied fruits
Form the decorative layer at the bottom of the mould, adding sweetness and flavour.

The step that matters

Pour the custard in very gradually. Pouring slowly keeps the candied fruit at the bottom of the mould rather than letting it float up. Gelatine then sets the custard, so the layers hold their order once chilled.

Swap the plum

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

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

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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