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Dessert

Prince Albert Pudding

A butter, sugar, egg, lemon, raisin, citron, flour, and almond pudding baked for hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Raisin and flour match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Prince Albert Pudding

Ingredients

Directions

Make the batter

  1. Cream together the butter and powdered sugar until smooth.

  2. Add the egg yolks one at a time, mixing well after each addition.

  3. Stir in the grated lemon peel.

  4. Fold in the stoned raisins and finely chopped citron.

  5. Gradually add the sifted flour and then the stiffly beaten egg whites.

Cook and serve

  1. Pour the mixture into a well-buttered mold sprinkled with pounded almonds.

  2. Boil for 3 hours.

  3. Serve with sweet brandy or fruit sauce.

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. Raisin + flourtop 1% of all pairs
    Smell alikestrong
    Cooked together9,075 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Raisin + almondtop 2% of all pairs
    Smell alikemoderate
    Cooked together1,781 recipes

    Shared aroma: 2-nonanone (fruity, floral).

  3. Flour + almondtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Lemon + almondtop 10% of all pairs
    Smell alikestrong
    Cooked together5,655 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Butter + almondtop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

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

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

What each ingredient does

Sweet butter
Creamed with sugar, it traps air and gives the pudding a rich, tender body.
Powdered sugar
Creams with the butter to add sweetness and help build a light, smooth base.
Egg yolks
Add richness and emulsify the butter mixture, helping bind the batter.
All-purpose flour
Provides the structure that holds the pudding together as it cooks.
Egg whites
Whipped stiff, they add lift and a lighter, more open texture.

The step that matters

Gradually add the egg whites and flour. Folding in stiffly beaten whites gently keeps the air in the batter; stirring vigorously would deflate them and make the pudding dense.

Swap the lemon

How well each one fits the dish's main ingredients (butter, sugar, egg, raisin, flour, almond, brandy):

  1. Vanillafits better
  2. Figfits better
  3. Apricotfits better
  4. Lemonthe original

Fit is the average pairing score against butter, sugar, egg, raisin, flour, almond, brandy. 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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