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Dessert

Prune Pudding

A baked dessert of prunes folded with stiff egg whites and rich syrup, served with whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Prune Pudding

Why it works: Syrup and cream are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 1,964 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Prune Pudding

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the prune mixture

  1. Remove the stones from the prunes and chop them finely.

  2. Combine the chopped prunes with the rich syrup.

Make the pudding

  1. Beat the egg whites until stiff.

  2. Gently fold them into the prune mixture.

  3. Pour the mixture into a baking dish.

  4. Bake at 350°F (175°C) for about 20 minutes.

Serve

  1. Serve immediately with whipped cream.

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. Syrup + creamtop 12% of all pairs
    Smell alikemoderate
    Cooked together1,964 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Egg + syruptop 32% of all pairs
    Smell alikelow
    Cooked together2,995 recipes

Egg and cream barely smell alike, yet cooks put them together in 42,166 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Egg whites
Whipped to stiff foam, they trap air and give the pudding its light, risen structure.
Prunes
Provide the main fruit flavour and moisture, sweetening the pudding with their natural sugars.
Rich syrup
Adds sweetness and moisture, blending with the chopped prunes into a smooth base.
Whipped cream
Served alongside for richness and a cool, fat-based contrast to the warm pudding.

The step that matters

Gently fold the egg whites into the prune mixture. Stiff egg whites hold air bubbles that make the pudding rise. Stirring or beating vigorously deflates them, leaving a dense result instead of a light one.

“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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