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Dessert

Soogee Pudding

A custard pudding made with eggs, milk, sugar, soogee, raisins, almonds, and vanilla.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Raisin and almond are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 1,781 recipes. Both carry 2-nonanone, which smells fruity, floral. The science ↓

Soogee 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.

Make the custard

  1. Make a custard by whisking eggs, milk, and sugar together.

  2. Cook soogee in a little milk until thick, then add to the custard.

  3. Stir in raisins, chopped almonds, and vanilla extract.

Bake or steam

  1. Pour the mixture into a pudding dish.

  2. Bake at 350°F (175°C) or steam until set.

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. Raisin + almondtop 2% of all pairs
    Smell alikemoderate
    Cooked together1,781 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  2. Almond + vanillatop 4% of all pairs
    Smell alikestrong
    Cooked together3,961 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  4. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

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

  5. Raisin + vanillatop 12% of all pairs
    Smell alikemoderate
    Cooked together782 recipes

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

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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

Eggs
Set the custard and give the pudding its structure as they cook.
Milk
Forms the liquid base of the custard and adds moisture and richness.
Sugar
Sweetens the custard and adds tenderness to the set pudding.
Soogee
Thickens the custard as it cooks in milk, giving a firmer texture.

The step that matters

Cook soogee in milk until thick. Soogee must be fully cooked and thickened before it goes into the custard. Raw starch tastes chalky and will not set the pudding properly, so cook it until visibly thick first.

Swap the raisin

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

  1. Figfits better
  2. Peachfits better
  3. Coconutfits better
  4. Raisinthe original

Fit is the average pairing score against egg, milk, sugar, almond, vanilla. 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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