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Dessert

Almond Pudding

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and milk 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 ↓

Almond 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.

Prepare

  1. Blanch the almonds and pound them finely.

  2. Add rose water or other flavoring if desired.

Make the custard

  1. Beat the eggs to a stiff froth, then mix in sugar, cracker crumbs, melted butter, and citron.

  2. Add the pounded almonds and milk to the mixture.

Bake

  1. Pour into a pudding dish lined with pastry and bake for 30 minutes at 350°F (175°C).

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

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

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

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Almond + milktop 16% of all pairs
    Smell alikemoderate
    Cooked together5,800 recipes

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

  5. Egg + buttertop 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

Sweet almonds
Provide the main body and rich nutty flavor of the pudding.
Eggs
Beaten to a stiff froth, they add lightness and set the pudding as it bakes.
Milk
Adds moisture and liquid that the eggs bind and bake into a custard.
Butter
Adds richness and fat, giving a tender texture and smooth mouthfeel.
Sugar
Sweetens the pudding and helps tenderize the custard.
Cracker crumbs
Lend body and help thicken the mixture so it holds its shape.

The step that matters

Beating the eggs to a stiff froth. Whipped eggs trap air that gives the pudding lift and a light texture. Under-beaten eggs leave it dense, while over-mixing after the milk is added can deflate the batter, so fold gently at the end.

“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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