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Dessert

Almond Pudding Baked

A baked dessert made with almonds, eggs, cream, butter, lemon, and wine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Almond Pudding Baked

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 the batter

  1. Preheat the oven to 350°F (175°C).

  2. Finely grind the almonds with the wine.

  3. In a bowl, mix the ground almonds, egg yolks, lemon zest, butter, cream, and lemon juice until well combined.

  4. In a separate bowl, beat the egg whites until stiff peaks form, then gently fold them into the almond mixture.

Bake and serve

  1. Pour the mixture into a baking dish and bake for 30 minutes.

  2. Serve with sugar sprinkled on top.

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

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

  2. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  3. Almond + lemontop 10% of all pairs
    Smell alikestrong
    Cooked together5,655 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Almond + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

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

  5. Wine + lemontop 13% of all pairs
    Smell alikelow
    Cooked together6,157 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Eggs
Yolks enrich the custard and whites, whipped to stiff peaks, lighten the pudding and help it rise.
Almonds
Ground almonds supply the body and nutty flavour that form the base of the pudding.
Butter
Adds fat for a rich, tender crumb and smooth mouthfeel.
Cream
Adds moisture and richness, keeping the pudding soft after baking.
Lemon zest
Adds aromatic oils that brighten the rich dairy and nut flavours.

The step that matters

Folding in the egg whites. Whites hold air only when beaten to stiff peaks. Folding gently keeps that air in the batter; overmixing deflates it and leaves a denser pudding.

Swap the almond

The recipe marks almond as optional. How well each one fits the dish's main ingredients (wine, egg, cream, sugar, lemon, butter):

  1. Almondthe original
  2. Pistachiofits about as well
  3. Chestnutfits less well
  4. Walnutfits less well

Fit is the average pairing score against wine, egg, cream, sugar, lemon, 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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