Why it works: Butter and egg 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 ↓
Green Gooseberry 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
Preheat the oven to 350°F (175°C).
Line a tart dish with light puff pastry.
Make the filling
Boil the gooseberries with sugar and water for 15 minutes.
Mash the fruit with butter, egg yolks, and stale roll crumbs after cooling.
Pour the mixture into the prepared dish.
Bake
Bake for 30 to 45 minutes.
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.
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Butter + eggtop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
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Sugar + buttertop 17% of all pairsSmell alikemoderateCooked together98,233 recipes
Shared aroma: guaiacol (smoky, sweet).
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Sugar + eggtop 21% of all pairsSmell alikemoderateCooked 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
- Gooseberries
- Provide the fruit and tartness that flavour the pudding.
- Sugar
- Adds sweetness and helps soften the cooked gooseberries.
- Fresh butter
- Adds richness and a smooth, tender texture to the filling.
- Egg yolks
- Bind the mashed fruit and help it set as it bakes.
- Stale roll crumbs
- Absorb moisture and thicken the filling.
The step that matters
Mash the fruit after cooling. Mashing while the gooseberries are still hot can cause the egg yolks to scramble when mixed in. Letting the fruit cool first keeps the yolks smooth and helps the filling bind evenly.
“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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