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Prune Pudding

A baked pudding made from stewed prunes, beaten egg whites, and sugar, served cold with cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Prune Pudding

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 ↓

Prune Pudding

Ingredients

Directions

Prepare the prunes

  1. Stew the prunes until tender.

  2. Sweeten the prunes.

  3. Cut 1 cup of the sweetened prunes into small pieces.

Make the pudding

  1. Mix the cut prunes with the beaten egg white.

  2. Transfer the mixture to a pudding pan.

  3. Cover the mixture with the second beaten egg white.

  4. Sprinkle the covered pudding with sugar.

  5. Bake until brown.

Cool and serve

  1. Let the pudding cool.

  2. Serve cold with 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.

Photo for illustrative purposes only · Contact us to use it

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).

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

Prunes
Provide the main fruit flavour and a soft, moist body once stewed and sweetened.
Egg white
Beaten whites set into a light, airy structure that holds the pudding together.
Sugar
Sweetens the pudding and helps the topping brown in the oven.

The step that matters

Bake until brown. Beaten egg white is fragile and can overbake quickly, becoming dry and rubbery. Watch for a golden top and remove the pudding once it is browned and set.

“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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