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Dessert

Peach Pudding

A chilled peach and gelatin dessert made with heavy cream and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cream and sugar 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 ↓

Peach Pudding

Ingredients

Directions

Prepare

  1. Dissolve gelatine in warm water.

  2. Whip the cream until stiff.

  3. Add castor sugar to the whipped cream.

  4. Chop the peaches into small pieces.

Set the pudding

  1. Mix the cream, sugar, and peaches together.

  2. Pour the mixture into a wet mold.

  3. Place the mold on ice to harden.

Serve

  1. Turn out the pudding when ready to serve.

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

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

  2. Sugar + peachtop 17% of all pairs
    Smell alikelow
    Cooked together2,308 recipes

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

  3. Cream + peachtop 25% of all pairs
    Smell alikelow
    Cooked together721 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

Gelatine
Sets the mixture into a firm pudding that holds its shape when turned out.
Heavy cream
Whipped into stiff peaks, it traps air for a light, airy texture and adds richness.
Peaches
Add fruit flavour and some moisture to the pudding.
Castor sugar
Sweetens the whipped cream and balances the tartness of the fruit.

The step that matters

Dissolve the gelatine fully in the warm water. Gelatine only sets when its protein strands are fully dissolved and then cooled. Undissolved granules stay as rubbery specks and can leave the pudding weak or uneven once chilled.

Swap the peach

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

  1. Vanillafits better
  2. Strawberryfits better
  3. Raspberryfits better
  4. Peachthe original

Fit is the average pairing score against cream, sugar. 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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