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Dessert

Baked Almond Pudding

A baked dessert made with eggs, cream, butter, ground almonds, brandy, saccharine, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Baked Almond 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.

Prepare

  1. Dissolve the saccharine in the water.

  2. Beat the eggs together in a bowl.

Make the batter

  1. Add the cream and melted butter, then stir in the ground almonds.

  2. Mix in the brandy and dissolved saccharine.

Bake

  1. Pour the mixture into a small pie dish and bake at 350°F (175°C) for 15 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.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

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

  3. Butter + brandytop 15% of all pairs
    Smell alikemoderate
    Cooked together5,127 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Cream + brandytop 16% of all pairs
    Smell alikelow
    Cooked together2,635 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  5. Cream + almondtop 16% of all pairs
    Smell alikemoderate
    Cooked together5,130 recipes

    Shared aroma: 2-heptanol (bitter, floral).

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

What each ingredient does

Eggs
Bind the batter and set into a tender custard structure as they bake.
Cream
Adds moisture and richness, keeping the pudding soft.
Butter
Adds fat for richness and a tender, smooth crumb.
Ground almonds
Provide body and a nutty flavour and texture.
Brandy
Adds aroma and a warm, complex flavour to the batter.
Saccharine
Provides sweetness without adding sugar.

The step that matters

Bake until just set. Eggs set as they heat, and overbaking pushes them past that point, causing the custard to curdle, weep and turn rubbery. Removing the dish once the centre barely wobbles lets residual heat finish the set.

“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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