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Dessert

Royal Coburg Pudding

A sweet milk and flour pudding with currants, eggs, butter, sugar, nutmeg, and brandy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Currant and brandy are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 3,057 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Royal Coburg Pudding

Ingredients

Directions

Make the batter

  1. Mix the flour and cold milk until smooth.

  2. Gradually stir in the remaining ingredients, first creaming the butter and sugar together.

  3. Once well mixed and smooth, fill 4 small pudding molds or bowls.

Bake and serve

  1. Bake for 45 minutes.

  2. Turn the puddings out onto cut paper and serve with wine or brandy sauce.

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. Currant + brandytop 7% of all pairs
    Smell alikelow
    Cooked together3,057 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  3. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

Flour
Provides the structure that holds the pudding together as it bakes.
Eggs
Set during baking to bind the batter and add richness and structure.
Butter
Adds fat for a tender texture and rich flavour.
Milk
Supplies moisture and loosens the batter so it blends smoothly.
Sugar
Adds sweetness and helps create a light, creamed base with the butter.

The step that matters

Creaming the butter and sugar together. Beating butter and sugar traps air in the fat, which helps the batter stay light and rise evenly in the oven.

Swap the currant

How well each one fits the dish's main ingredients (milk, flour, sugar, butter, egg, nutmeg, brandy):

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits better
  4. Currantthe original

Fit is the average pairing score against milk, flour, sugar, butter, egg, nutmeg, brandy. 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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