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Dessert

Cocoa Nut Fuddino

A baked cocoa nut pudding made with ground cocoa nut, sugar, water, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and egg are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Cocoa Nut Fuddino

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.

Make the syrup

  1. In a pot, combine the crushed sugar and water to make a syrup, then bring to a boil.

  2. Add the ground cocoa nut to the boiling syrup and cook for 10 minutes, stirring occasionally to prevent burning.

Finish and bake

  1. Remove from heat and let it cool completely.

  2. Once cooled, beat in the eggs until well combined.

  3. Pour the mixture into a baking dish and bake at 350°F (175°C) for 15 to 20 minutes.

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 + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  2. Cocoa + sugartop 27% of all pairs
    Smell alikelow
    Cooked together956 recipes

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

  3. Cocoa + eggtop 29% of all pairs
    Smell alikelow
    Cooked together582 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Ground cocoa nut
Forms the bulk of the dish and gives it its main flavour and body.
Eggs
Bind the mixture and set during baking to give the fuddino its structure.
Crushed sugar
Dissolves into the water to make a syrup that sweetens and moistens the mixture.

The step that matters

Cool completely before adding the eggs. If the cocoa nut mixture is still hot when the eggs go in, the eggs can scramble instead of blending smoothly, which leaves the texture grainy and uneven after baking.

Swap the cocoa

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

  1. Pecansfits better
  2. Almondfits better
  3. Chestnutfits better
  4. Cocoathe original

Fit is the average pairing score against sugar, 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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