Skip to main content
Dessert

Albert Pudding

A steamed pudding made with eggs, butter, milk, bread crumbs, flour, sugar, and raisins.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Flour and raisin match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Albert Pudding

Ingredients

Directions

Make the batter

  1. Beat the 4 eggs, leaving out the white of one.

  2. Boil ½ cup of butter in 1 cup of milk.

  3. Pour the boiling mixture onto the eggs while stirring continuously.

  4. Add ½ cup of fine bread crumbs, 2 teaspoons of flour, and 3 oz. of sugar, mixing well.

Steam and serve

  1. Pour the mixture into a mold decorated with raisins.

  2. Steam for 3 hours.

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. Flour + raisintop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

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

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

  4. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour 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

Eggs
Bind the pudding and set it into a firm, sliceable custard-like body.
Butter
Adds richness and fat, giving the pudding a tender, smooth texture.
Milk
Provides liquid that gives the pudding its moisture and soft crumb.
Bread crumbs
Absorb liquid and add body, giving the pudding structure as it steams.
Sugar
Adds sweetness and helps balance the richness of the eggs and butter.

The step that matters

Pour the boiling mixture onto the eggs while stirring continuously. Adding hot liquid to eggs too quickly can scramble them. Constant stirring spreads the heat evenly so the eggs warm gently and blend smoothly into the batter.

Swap the raisin

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

  1. Vanillafits about as well
  2. Raisinthe original
  3. Figfits about as well
  4. Coconutfits less well

Fit is the average pairing score against egg, butter, milk, beef, bread, flour, 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.

More albert pudding recipes

Prince 10 See all 12 →

You might also like

Bread PuddingBread Pudding153 recipesSoft Ginger BreadSoft Ginger Bread85 recipesOrange Potato BreadOrange Potato Bread80 recipesBrown Bread PuddingBrown Bread Pudding47 recipes