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Dessert

Nut Pudding

A steamed pudding made with milk, eggs, sugar, almonds, sherry, baking powder, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Almond and sherry work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 517 recipes. Both carry 2,3-pentanedione, which smells butter, sweet. The science ↓

Nut Pudding

Ingredients

Directions

Prepare

  1. Beat the eggs separately.

  2. Boil the milk.

Make the pudding

  1. Add the yolks of the eggs, sherry wine, chopped almonds, and baking powder to the milk.

  2. Fold in the beaten egg whites last.

Steam and serve

  1. Brown the sugar and pour it around your pudding mold.

  2. Steam the pudding for 2 hours.

  3. Serve with brandy.

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. Almond + sherrytop 12% of all pairs
    Smell alikemoderate
    Cooked together517 recipes

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

  2. Milk + sherrytop 14% of all pairs
    Smell alikemoderate
    Cooked together1,479 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

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

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

  4. Sugar + almondtop 18% of all pairs
    Smell alikemoderate
    Cooked together15,679 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 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

Eggs
Yolks enrich the custard and whites, folded in last, lighten the pudding's texture.
Milk
Forms the liquid base that the eggs set into a custard.
Almonds
Add nutty flavour and body to the pudding.
Baking powder
Releases gas that helps the pudding rise and stay light.
Sugar
Sweetens the pudding and, browned, adds caramel flavour around the mold.

The step that matters

Fold in the beaten egg whites last. Folding gently keeps the air beaten into the whites, so the pudding stays light instead of deflating.

Swap the almond

How well each one fits the dish's main ingredients (milk, egg, sugar, sherry, wine):

  1. Cocoafits about as well
  2. Almondthe original
  3. Peasfits about as well
  4. Chestnutfits about as well

Fit is the average pairing score against milk, egg, sugar, sherry, wine. 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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