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Prune Pudding

A baked pudding made from stewed prunes folded into stiffened egg whites and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Prune Pudding

Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Prune Pudding

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the prunes

  1. Stew the prunes until soft.

  2. Remove the stones from the prunes.

  3. Let the prunes cool.

Make the pudding

  1. Beat the egg whites until stiff.

  2. Gradually fold the prunes into the egg whites.

  3. Stir in the sugar.

  4. Pour the mixture into a buttered dish.

Bake and serve

  1. Bake at 350°F (175°C) until golden brown.

  2. Serve with whipped cream.

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.

Photo for illustrative purposes only · Contact us to use it

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. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

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

What each ingredient does

Egg whites
Whipped into a foam that gives the pudding its light, airy structure.
Prunes
Provide moisture, body and the main fruit flavour of the pudding.
Sugar
Sweetens the pudding and helps stabilize the whipped egg white foam.

The step that matters

Gradually fold the prunes into the egg whites. The air trapped in stiffly beaten egg whites is what lifts the pudding. Folding gently and gradually keeps that air in, while stirring vigorously would deflate the foam and leave a dense result.

“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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