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Dessert

Almond Pudding

A baked pudding made with eggs, milk, rose water, powdered crackers, butter, citron, almonds, and a pie crust lining.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Almond 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

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

Make the custard

  1. In a bowl, mix the beaten eggs with powdered sugar.

  2. Add sweet milk, powdered crackers, melted butter, and rose water to the egg mixture.

  3. Fold in the shredded citron and almonds.

Bake and chill

  1. Line a pudding dish with the pie crust.

  2. Pour the mixture into the lined dish and bake until set.

  3. Chill for at least 12 hours 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 their aromas overlap, and how often cooks already put them together.

  1. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Butter + almondtop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

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

  3. Rose + almondtop 11% of all pairs
    Smell alikelow
    Cooked together1,465 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  4. Milk + almondtop 16% of all pairs
    Smell alikemoderate
    Cooked together5,800 recipes

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

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

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Eggs
Set the custard and give the pudding its structure as they cook.
Powdered crackers
Add body and help thicken the filling as it bakes.
Butter
Adds richness and fat, giving a softer, more tender texture.
Sweet milk
Provides the liquid base that the eggs set into a custard.
Citron
Adds candied-fruit sweetness and chewy texture throughout the pudding.
Almonds
Add nutty flavour and a bit of crunch to the custard.

The step that matters

Bake until set. Egg proteins set as they heat, so the custard should be baked only until just firm. Overbaking makes it curdle, weep and turn grainy, while underbaking leaves it loose.

“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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