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Dessert

Almond Pudding

A steamed pudding made with butter, flour, sugar, molasses, cinnamon, almonds, milk, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Cinnamon and almond match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,514 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Almond Pudding

Ingredients

Directions

Make the batter

  1. Cream the butter in a bowl.

  2. Gradually add the sugar, then mix in the molasses and beaten eggs.

  3. In a separate bowl, mix and sift the flour, baking soda, cinnamon, and salt.

  4. Add the dry ingredients alternately with the milk to the butter mixture.

  5. Fold in the finely chopped almonds.

Steam and serve

  1. Pour the mixture into a buttered mold.

  2. Steam for 2½ hours, ensuring the water remains boiling.

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. Cinnamon + almondtop 1% of all pairs
    Smell alikestrong
    Cooked together3,514 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Flour + almondtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Flour + cinnamontop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Cinnamon + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Butter
Creams with sugar to trap air and add richness and tender texture.
Flour
Provides the structure that holds the pudding together as it steams.
Eggs
Bind the batter and help set the structure during steaming.
Baking soda
Reacts with the molasses to lighten the batter and aid rising.
Molasses
Adds moisture, dark color, and a deep sweetness with mild acidity.
Almonds
Add nutty flavor and a bit of texture throughout the pudding.

The step that matters

Keep the water boiling during steaming. Steaming relies on a steady supply of hot vapor to cook the batter evenly. If the water drops below a boil for long, the pudding cooks unevenly and can turn out dense or wet in the middle.

“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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