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Dessert

Ige Pudding

A frozen dessert made from macaroons, ratifees, sponge cake, sugar, milk, eggs, dried fruit, and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 ↓

Ige Pudding

Ingredients

Directions

Make the base

  1. Soak the macaroons, ratifees, sponge cake, and sugar in a light custard made with milk and eggs.

  2. Add the chopped dried fruit.

Freeze

  1. Place the mixture in a freezer.

  2. Stir until partially congealed.

  3. Add the whipped cream.

  4. Freeze hard.

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. Angelica + raisintop 11% of all pairs
    Smell alikemoderate
    Cooked together49 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Sugar + raisintop 13% of all pairs
    Smell alikemoderate
    Cooked together12,481 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Milk + raisintop 15% of all pairs
    Smell alikemoderate
    Cooked together7,155 recipes

    Shared aroma: decanoic acid (acides aroma).

  5. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Macaroons
Absorb the custard and give the pudding a soft, chewy texture.
Sponge cake
Soaks up the custard to add body and moisture to the frozen pudding.
Eggs
Thicken the milk into a light custard that binds the other ingredients.
Whipped cream
Adds air and richness, keeping the frozen pudding light and smooth.
Dried fruit
Adds chewy texture and concentrated sweetness.

The step that matters

Stir until partially congealed. Stirring while the mixture is partly frozen breaks up ice crystals and keeps the texture smooth. Adding the whipped cream only after this stage keeps its air from collapsing.

Swap the angelica

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

  1. Cinnamonfits better
  2. Nutmegfits better
  3. Gingerfits about as well
  4. Angelicathe original

Fit is the average pairing score against sugar, milk, egg, raisin, 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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