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Dessert

Almond Pudding

A baked pudding made with blanched almonds, eggs, sugar, butter, rose water, cream, and a puff pastry rim.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. 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 the batter

  1. Pound the blanched almonds in a mortar until fine.

  2. Beat the eggs in a bowl.

  3. Cream together the sugar and butter in a separate bowl.

Bake

  1. Stir in the pounded almonds, then add the beaten eggs, rose water, and cream.

  2. Pour the mixture into a deep plate or pudding dish lined with puff pastry.

  3. Bake at 350°F (175°C) for 45 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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

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

  3. Almond + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

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

  4. Almond + rosetop 11% of all pairs
    Smell alikelow
    Cooked together1,465 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Almond + creamtop 16% of all pairs
    Smell alikemoderate
    Cooked together5,130 recipes

    Shared aroma: 2-heptanol (bitter, floral).

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

What each ingredient does

Blanched almonds
Provide the main body and nutty flavor of the pudding filling.
Eggs
Set as the mixture bakes, giving the pudding its structure.
Butter
Adds richness and a tender, smooth texture.
Sugar
Adds sweetness and helps cream with the butter for a smooth base.
Cream
Adds moisture and richness, keeping the filling soft after baking.
Rose water
Adds a delicate floral aroma.

The step that matters

Baking until just set. The egg proteins set with heat, so the filling turns firm and custard-like. Overbaking tightens the eggs further, making the texture grainy, dry, or curdled.

“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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