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Dessert

A Ratifie Pudding

A lemon and cinnamon pudding made with milk, cream, raisins, and dry cherries, baked in a mold and finished with wine sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Cinnamon and raisin are a kitchen classic. They rank in the top 2% of all ingredient pairs, and 5,390 recipes mention both. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

The recipe

Ingredients

Contains: egg, milk (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Make the custard base

  1. Combine milk, cream, lemon peel, cinnamon, and sugar in a saucepan.

  2. Bring to a boil and simmer for 30 minutes.

  3. Strain the mixture into a bowl.

  4. Add the crumb of the French rolls to the strained mixture.

Assemble and bake

  1. Butter a savoy mold and stick dry cherries inside.

  2. Add the raisins to the mold.

  3. Beat the eggs well in a separate bowl.

  4. Mix the beaten eggs into the milk, cream, and roll mixture.

  5. Stir well to combine all ingredients.

  6. Pour the mixture into the mold with the raisins.

  7. Finish by pouring wine sauce over the pudding before serving.

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 aroma chemistry they share, and how many recipes mention both.

  1. Cinnamon + raisintop 2% of all pairs
    Aroma overlapmoderate
    Mentioned together5,390 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Milk + buttertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together81,222 recipes

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

  3. Cream + buttertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together41,494 recipes

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

  4. Cinnamon + sugartop 4% of all pairs
    Aroma overlaplow
    Mentioned together30,777 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Milk + cinnamontop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together12,647 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

Cinnamon and sugar share little aroma chemistry, yet 30,777 recipes mention both: they likely 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
Set the pudding into a firm, sliceable custard as they cook.
French rolls crumb
Soaks up the liquid and gives the pudding body and a soft crumb.
Cream
Adds richness and a silky texture through its fat content.
Milk
Forms the main liquid that the eggs and crumb set within.
Raisins
Add pockets of chewy sweetness throughout the pudding.

Flavor stand-ins for the lemon

How well each one fits the dish's main ingredients (milk, cream, cinnamon, sugar, butter, raisin, egg):

  1. Vanillabetter flavor fit
  2. Figbetter flavor fit
  3. Applebetter flavor fit
  4. Lemonthe original

Fit is the average pairing score against milk, cream, cinnamon, sugar, butter, raisin, egg. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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