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Dessert

Dried Fruit Tudding with Rice

A baked pudding of boiled rice and dried fruit, sweetened with sugar and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Rice and apricot work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 353 recipes. Both carry gamma-undecalactone, which smells peach, sweet. The science ↓

Dried Fruit Tudding with Rice

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.

Assemble

  1. In a deep pudding dish, layer the rice and dried fruit alternately.

  2. Sprinkle each layer of fruit with sugar.

  3. Pour the boiling water over the top.

Bake and serve

  1. Cover and bake at 350°F (175°C) for 30 minutes.

  2. Serve with cream or milk.

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. Rice + apricottop 13% of all pairs
    Smell alikemoderate
    Cooked together353 recipes

    Shared aroma: gamma-undecalactone (peach, sweet).

  2. Sugar + apricottop 18% of all pairs
    Smell alikelow
    Cooked together3,630 recipes

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

  3. Rice + sugartop 26% of all pairs
    Smell alikelow
    Cooked together8,744 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

Cold boiled rice
Forms the body of the pudding and absorbs moisture as it bakes.
Sugar
Sweetens the pudding and draws juices out of the fruit to form a syrup.
Dried apricots, plums, pears, or peaches
Adds sweetness, chewy texture and fruity flavor, and softens as it absorbs liquid.
Boiling water
Hydrates the dried fruit and rice and creates steam for a moist, soft texture.

The step that matters

Pour the boiling water over the top.. The boiling water starts softening the dried fruit and rice and supplies the moisture the covered baking needs. Without enough liquid, the pudding can dry out and turn firm.

Swap the apricot

How well each one fits the dish's main ingredients (rice, sugar):

  1. Vanillafits better
  2. Coconutfits better
  3. Raisinfits better
  4. Apricotthe original

Fit is the average pairing score against rice, 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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