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Dessert

Almond Pudding

A baked pudding made with almonds, eggs, milk, sugar, breadcrumbs, butter, citron, and rose water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Almond Pudding

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the almonds

  1. Boil water and pour it over the almonds.

  2. Let the almonds sit until the skins come off easily.

  3. Rub the almonds with a dry cloth.

  4. Finely grind the almonds with the rose water.

Make the filling

  1. Beat the eggs to a stiff froth.

  2. Mix in the sugar.

  3. Combine the egg mixture with the milk, bread crumbs, melted butter, and citron.

  4. Add the ground almonds.

  5. Stir everything together.

Bake and serve

  1. Pour the mixture into a small pudding dish lined with pastry.

  2. Bake in a hot oven at 400°F (200°C) until set.

  3. Serve the pudding cold.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  3. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Almond + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  5. Almond + rosetop 11% of all pairs
    Smell alikelow
    Cooked together1,465 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Eggs
Whipped to a stiff froth, they set the custard and give the pudding its structure.
Almonds
Ground fine, they supply the pudding's main flavour and a rich, tender body.
Milk
Provides the liquid that the eggs set into a soft, custard-like texture.
Butter
Melted, it adds fat that makes the pudding richer and more tender.
Bread crumbs
Absorb some liquid and help give the pudding a lighter, more cohesive body.

The step that matters

Beat the eggs to a stiff froth. Whipped eggs trap air and give the filling lift and structure. Under-beaten eggs leave a denser pudding, and the mixture must be stirred gently so that air is not lost before baking.

“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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