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Dessert

Peach Pudding

A layered peach pudding baked with pastry dough and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Peach Pudding

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the pan

  1. Preheat the oven to 350°F (175°C).

  2. Line the sides of a quart pan with the pastry dough.

Layer and bake

  1. Layer very ripe peaches, sugar, and a sprinkle of flour in the pan.

  2. Repeat the layers until the pan is full.

  3. Pour 1 cup of cream over the top.

  4. Cover with more pastry dough and bake until golden brown.

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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Peach + sugartop 17% of all pairs
    Smell alikelow
    Cooked together2,308 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Peach + flourtop 18% of all pairs
    Smell alikemoderate
    Cooked together787 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + creamtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

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

What each ingredient does

Rich pastry dough
Forms a sturdy shell that holds the fruit and cream while baking.
Very ripe peaches
Supply the main fruit flavor and juicy moisture that fills the pudding.
Sugar
Sweetens the peaches and helps the top brown in the oven.
Flour
Thickens the juices released by the peaches so they set rather than run.
Cream
Adds richness and moisture, softening the layers as they bake.

The step that matters

Cover with more pastry dough and bake until golden brown. The top crust needs to bake fully so the fruit juices thicken and the pastry browns. Pulling it too early leaves a soggy, runny filling and pale crust.

Swap the peach

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

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

Fit is the average pairing score against sugar, flour, cream. 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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