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Dessert

Prune Pudding Norwegian

A Norwegian prune pudding made with prunes, cinnamon, water, sugar, and corn starch, served chilled with cream or custard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Cinnamon and corn work together. They rank in the top 9% of all ingredient pairs, and cooks put them together in 647 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Prune Pudding Norwegian

Ingredients

Directions

Prepare the prunes

  1. Pick over and wash the prunes.

  2. Soak the prunes in cold water for 1 hour.

  3. Boil the prunes until soft.

  4. Remove the stones and obtain the meat from the stones.

  5. Add the meat to the prunes.

Make the pudding

  1. Add sugar, cinnamon, and boiling water.

  2. Simmer for 10 minutes.

  3. Dilute corn starch with enough cold water to pour easily.

  4. Add the diluted corn starch to the prune mixture.

  5. Cook for 5 minutes.

  6. Remove the cinnamon.

  7. Chill.

Serve

  1. Serve with cream or custard.

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. Cinnamon + corntop 9% of all pairs
    Smell alikemoderate
    Cooked together647 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Cinnamon + sugartop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Sugar + corntop 21% of all pairs
    Smell alikelow
    Cooked together7,168 recipes

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

Cinnamon and sugar barely smell alike, yet cooks put them together in 30,779 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

Prunes
Provide the main body, sweetness and fruity flavour of the pudding.
Corn starch
Thickens the prune liquid into a smooth, pourable pudding as it cooks.
Sugar
Adds sweetness and balances the tartness of the prunes.
Cinnamon
Adds warm aromatic flavour to the prune mixture.

The step that matters

Dilute the corn starch before adding it. Corn starch added dry or too thick will clump and form lumps instead of dispersing evenly. Dilute it in cold water first, then stir it in, so it thickens the mixture smoothly as it heats.

“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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