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Dessert

Peach Pudding Boiled

A baked pudding of flour, eggs, milk, and sliced peaches, cooked by boiling in water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and peach work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 781 recipes. Both carry phellandrene, which smells minty. The science ↓

Peach Pudding Boiled

Oven, in the book's wordsA quick oven

Ingredients

Directions

Make the batter

  1. Make a thick batter by mixing flour and baking powder.

  2. Add milk and beaten eggs, stirring until combined.

  3. Fold in as many peaches as the batter can hold.

Boil and serve

  1. Pour into a buttered dish, filling it only three-quarters full.

  2. Plunge the dish into boiling water and maintain a boil for one hour.

  3. Serve with hard or liquid 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. Milk + peachtop 10% of all pairs
    Smell alikemoderate
    Cooked together781 recipes

    Shared aroma: phellandrene (minty).

  2. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + peachtop 18% of all pairs
    Smell alikemoderate
    Cooked together787 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 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
Forms the thick batter structure that holds the pudding together as it sets.
Baking powder
Releases gas in the batter, helping the pudding rise and turn light.
Eggs
Bind the batter and set during cooking, giving the pudding its body.
Milk
Adds moisture and loosens the batter so it combines smoothly with the flour.
Peaches
Add fruit moisture and sweetness that soften and flavour the pudding as it cooks.

The step that matters

Filling the dish three-quarters full. Baking powder makes the batter expand as it heats, and a full dish can overflow or cook unevenly. Leaving room lets the pudding rise without spilling into the water.

Swap the peach

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

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

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