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Dessert

Jam Pudding

A baked pudding made with egg whites, powdered sugar, strawberry jam, egg yolks custard, topped with whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Jam Pudding

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Make the pudding

  1. Beat the egg whites until very stiff.

  2. Add the powdered sugar and strawberry jam, and continue beating.

  3. Bake in a 300°F (150°C) oven for 45 minutes, standing the pan in a water bath.

Finish and serve

  1. Make a custard with the egg yolks and pour it around the pudding.

  2. Add whipped cream in the center.

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

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

  2. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  3. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  4. Sugar + strawberry jamtop 25% of all pairs
    Smell alikelow
    Cooked together291 recipes
  5. Strawberry jam + creamtop 27% of all pairs
    Smell alikelow
    Cooked together143 recipes

Egg and cream barely smell alike, yet cooks put them together in 42,166 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
Whipped into a foam that gives the pudding its light, airy structure.
Powdered sugar
Sweetens the batter and helps keep the whipped whites stable.
Strawberry jam
Adds sweetness, fruit flavor and moisture to the pudding.
Egg yolks
Thicken the custard as they set gently with heat.
Whipped cream
Adds richness and a cool, soft contrast to the warm pudding.

The step that matters

Bake in a water bath. Standing the pan in water surrounds the pudding with gentle, even heat. This slows the outer edges from overbaking, helping the delicate egg foam set evenly without cracking or becoming rubbery.

Swap the strawberry jam

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

  1. Vanillafits better
  2. Raisinfits better
  3. Strawberryfits better
  4. Strawberry jamthe original

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