Skip to main content
Dessert

My Own Frozen Pudding, and a Good One

A frozen pudding made from chocolate ice cream mixed with chopped candied fruit and served with a brandy or rum sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Chocolate and cream are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 5,466 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

My Own Frozen Pudding, and a Good One

Ingredients

Directions

Prepare

  1. Scald the cream an hour before using it.

  2. Prepare 1 pound of chopped French candied fruit, including grapes, cherries, citron, and Sultana raisins.

Make and freeze

  1. Mix the candied fruit thoroughly into the chocolate ice cream.

  2. Put the mixture into a mold and pack it in the freezer.

  3. Do not freeze too long to prevent the fruit from becoming too stiff.

Serve

  1. Serve with a light sauce flavored with brandy or rum.

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. Chocolate + creamtop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

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

  2. Chocolate + brandytop 14% of all pairs
    Smell alikelow
    Cooked together287 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  3. Cream + brandytop 16% of all pairs
    Smell alikelow
    Cooked together2,635 recipes

    Shared aroma: 2-heptanol (bitter, floral).

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

What each ingredient does

Chocolate ice cream
Provides the base body and flavor, and sets firm when frozen.
Candied fruit
Adds chewy texture and concentrated sweetness that stays distinct within the frozen base.

The step that matters

Do not freeze too long. Candied fruit becomes hard and stiff at freezer temperatures, and longer freezing makes the fruit tough to bite through, so the pudding should be served before it sets too firmly.

“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.

You might also like

Chocolate CreamChocolate Cream171 recipesChocolate CookiesChocolate Cookies76 recipesBrandy PeachesBrandy Peaches68 recipesChocolate FudgeChocolate Fudge55 recipes