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Dessert

Dutch Peach Pudding

A baked batter of eggs, milk, flour, and sugar topped with peaches.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Dutch Peach Pudding

Oven, in the book's wordsA quick oven

Ingredients

Directions

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

Prepare the batter

  1. Separate the eggs and beat the yolks.

  2. Add the milk, salt, and melted butter to the yolks and mix well.

  3. Stir in the flour and baking powder until combined.

  4. Fold in the beaten egg whites gently.

Bake and serve

  1. Pour the batter into a greased shallow pan.

  2. Place peach halves on top and sprinkle with sugar.

  3. Bake at 400°F (200°C) for 30 minutes.

  4. Serve hot with peach sauce, hard sauce, or cream.

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

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

  2. Milk + peachtop 10% of all pairs
    Smell alikemoderate
    Cooked together781 recipes

    Shared aroma: phellandrene (minty).

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Butter + peachtop 14% of all pairs
    Smell alikemoderate
    Cooked together860 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour 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

Eggs
Yolks enrich the batter, and whipped whites lighten it and help it rise.
Flour
Provides the structure that holds the pudding together as it bakes.
Baking powder
Releases gas during baking, lifting the batter so it becomes light and airy.
Milk
Hydrates the flour and gives the batter a moist, tender crumb.
Sugar
Adds sweetness and helps the peach top caramelize lightly as it bakes.
Butter
Adds richness and fat, giving a tender texture and flavor.

The step that matters

Fold in the beaten egg whites gently. Egg whites hold air in their foam, which is what lightens the batter. Vigorous stirring deflates that foam, leaving a denser pudding after baking.

Swap the peach

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

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits about as well
  4. Peachthe original

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