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Dessert

Dried Peach Pudding

A steamed pudding made with peaches, suet, bread, milk, flour, sugar, cloves, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Dried Peach Pudding

Why it works: Peach and clove match in chemistry and in kitchens. They rank in the top 8% of all ingredient pairs, and cooks put them together in 280 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Dried Peach Pudding

Ingredients

Directions

Prepare

  1. Parboil the peaches, cut them into fine pieces, and flavor them.

  2. Soften the bread in the milk.

Mix, boil and serve

  1. Mix all ingredients together.

  2. Boil the mixture like plum pudding.

  3. Serve hot with wine sauce.

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. Peach + clovetop 8% of all pairs
    Smell alikestrong
    Cooked together280 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

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

    Shared aroma: phellandrene (minty).

  3. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Milk and flour barely smell alike, yet cooks put them together in 78,219 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

Suet
Adds fat that enriches the pudding and keeps its crumb moist and tender.
Bread
Soaked in milk, it softens and gives the pudding body and a light crumb.
Eggs
Bind the mixture and set as it cooks, giving the pudding its structure.
Flour
Starch thickens the batter and helps hold the pudding together as it cooks.
Peaches
Add moisture, fruity sweetness and aroma to the pudding.
Sugar
Adds sweetness and balances the richness of the suet and eggs.

The step that matters

Boil the mixture like plum pudding. Gentle, steady heat cooks the eggs and starch through evenly. A harsh boil can toughen the eggs and make the pudding rough or uneven.

Swap the clove

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

  1. Cinnamonfits better
  2. Nutmegfits better
  3. Gingerfits about as well
  4. Clovethe original

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