Name: Plum-pudding Made Over
Ingredients: Cold Plum Pudding or Wedding Cake, sliced; Gelatine Pudding or Velvet Cream; Cold Custard or Brandy Sauce

Why it works: Plum and brandy work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 168 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Plum-pudding Made Over

Ingredients

Cold Plum Pudding or Wedding Cake, sliced
Gelatine Pudding or Velvet Cream
Cold Custard or Brandy Sauce

Directions

Line a Charlotte-Russe mold with slices of cold Plum Pudding or Wedding Cake, fitting them closely together.
Fill the center with Gelatine Pudding or Velvet Cream.
Set in a cold place to harden.
Once firm, turn out and serve with cold Custard or Brandy Sauce poured around.

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.

Plum + brandytop 12% of all pairs

Smell alikemoderate

Cooked together168 recipes

Shared aroma: ethyl cinnamate (sweet, balsamic).
Cream + brandytop 16% of all pairs

Smell alikelow

Cooked together2,635 recipes

Shared aroma: 2-heptanol (bitter, floral).
Plum + creamtop 29% of all pairs

Smell alikelow

Cooked together369 recipes

Shared aroma: gamma-decalactone (peach, creamy).