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Dessert

Peach Pudding

A baked peach pudding made with peaches, milk, eggs, flour, butter, and optional sugar.

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 ↓

Peach 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 peaches

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

  2. Place the peaches in a pudding dish and add cold water to half fill the dish.

  3. Cover the dish and bake until the peaches are almost done.

  4. Drain the water and let the peaches cool.

Make and bake the pudding

  1. In a bowl, mix the milk, beaten eggs, flour, salt, melted butter, sugar (if using), and baking powder.

  2. Pour the batter over the cooled peaches.

  3. Bake until set and golden brown.

  4. Serve with sauce.

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. Peach + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together781 recipes

    Shared aroma: phellandrene (minty).

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + walnuttop 12% of all pairs
    Smell alikemoderate
    Cooked together5,873 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Peach + walnuttop 13% of all pairs
    Smell alikestrong
    Cooked together82 recipes

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

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they 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

Peaches
Provide the fruit base and flavour that the batter bakes over.
Eggs
Set the batter into a custard-like structure as it bakes.
Flour
Thickens the batter and gives the pudding its body.
Milk
Adds moisture and richness to the batter.
Baking powder
Lifts the batter so the pudding rises and becomes lighter.

The step that matters

Bake until set and golden brown. Eggs continue to set as the pudding bakes, so underbaking leaves it wet and loose, while overbaking can make it dry and tough. Watch for a firm centre and a golden top.

Swap the walnut

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

  1. Almondfits better
  2. Chestnutfits about as well
  3. Pistachiofits about as well
  4. Walnutthe original

Fit is the average pairing score against peach, milk, egg, flour, butter, sugar. 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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