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Dessert

Saxe-coburg Pudding

A sweet bread pudding made with brown bread crumbs, sugar, egg yolks, cinnamon, lemon peel, whipped cream, and egg whites, baked in a buttered mold.

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 ↓

Saxe-coburg 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. Preheat the oven to 350°F (175°C).

  2. Butter a mold and sprinkle it with bread crumbs.

Make and bake the pudding

  1. In a bowl, mix the brown bread crumbs, sugar, egg yolks, cinnamon, and lemon peel.

  2. Fold in the whipped cream and beaten egg whites until well combined.

  3. Layer the mixture in the mold, adding cherries between layers until filled.

  4. Bake until set and lightly browned.

Serve

  1. Serve warm with additional whipped 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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Cinnamon + lemontop 7% of all pairs
    Smell alikestrong
    Cooked together7,950 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  4. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  5. Sugar + cinnamontop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

Sugar and cinnamon 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

Egg whites
Beaten whites trap air, giving the pudding a light, airy texture as it sets.
Egg yolks
Yolks add richness and help bind the mixture as it sets in the oven.
Brown bread crumbs
Crumbs provide the bulk and body of the pudding, soaking up the batter.
Whipped cream
Adds moisture and richness, keeping the pudding tender and creamy.
Sugar
Sweetens the pudding and aids browning on the surface during baking.

The step that matters

Folding in the egg whites. Overmixing or deflating the beaten whites knocks out the air they hold, so the pudding bakes up dense instead of light.

Swap the lemon

How well each one fits the dish's main ingredients (bread, sugar, egg, cinnamon, cream, butter):

  1. Vanillafits better
  2. Figfits better
  3. Raisinfits better
  4. Lemonthe original

Fit is the average pairing score against bread, sugar, egg, cinnamon, cream, butter. 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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