Name: Prune Pudding
Ingredients: 1 cup stewed prunes, chopped; 3 egg whites, well beaten; 3 tablespoons sugar

Why it works: Egg and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Prune Pudding

Ingredients

1 cup stewed prunes, chopped
3 egg whites, well beaten
3 tablespoons sugar

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.

Preheat the oven to 350°F (175°C).
In a bowl, combine the chopped stewed prunes, beaten egg whites, and sugar.
Pour the mixture into a deep dish.
Bake for 20 minutes.

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.

Egg + sugartop 21% of all pairs

Smell alikemoderate

Cooked 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

Egg whites: Beaten whites trap air and set into a light, airy structure as the pudding bakes.
Stewed prunes: Provide moisture, body and the main fruity flavour of the pudding.
Sugar: Adds sweetness and helps balance the tartness of the prunes.

“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.