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Dessert

Dried Peach Pudding

A baked pudding made from stewed dried peaches, sugar, egg yolks, cream, orange peel, and nutmeg, encased in puff pastry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Dried Peach Pudding

Why it works: Peach and orange match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 385 recipes. Both carry pinene, which smells pine, turpentine. The science ↓

Dried 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. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

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

Make the filling

  1. In a bowl, combine the stewed dried peaches, sugar, egg yolks, cream, orange peel, and nutmeg. Mix until well combined.

Bake

  1. Roll out the puff pastry and line a baking dish.

  2. Pour the peach mixture into the pastry.

  3. Bake for 30-40 minutes or until set and golden.

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.

Photo for illustrative purposes only · Contact us to use it

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. Peach + orangetop 7% of all pairs
    Smell alikestrong
    Cooked together385 recipes

    Shared aroma: pinene (pine, turpentine).

  2. Orange + nutmegtop 8% of all pairs
    Smell alikestrong
    Cooked together2,746 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

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

  4. Peach + nutmegtop 10% of all pairs
    Smell alikestrong
    Cooked together342 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Cream + nutmegtop 13% of all pairs
    Smell alikemoderate
    Cooked together7,920 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

What each ingredient does

Egg yolks
Set the custard and add richness and structure as the filling bakes.
Stewed dried peaches
Provide the main fruit flavour and moisture for the filling.
Cream
Adds fat and softness, giving the filling a smooth, tender texture.
Sugar
Sweetens the filling and helps balance the tartness of the fruit.
Puff pastry
Forms the crust that holds the filling in the baking dish.

The step that matters

Bake until set. Egg yolks set as they heat, so underbaking leaves the filling runny, while overbaking can make it grainy or cause it to curdle. Check that the centre is just firm and the pastry is golden.

Swap the orange

How well each one fits the dish's main ingredients (peach, sugar, egg, cream, nutmeg):

  1. Vanillafits better
  2. Raspberryfits better
  3. Figfits better
  4. Orangethe original

Fit is the average pairing score against peach, sugar, egg, cream, nutmeg. 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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