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Dessert

Plum Pudding Mould

A custard made with sliced plum pudding, milk, almonds, sugar, lemon rind, and eggs, baked in a mould.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Plum and almond match in chemistry and in kitchens. They rank in the top 8% of all ingredient pairs, and cooks put them together in 211 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Plum Pudding Mould

Ingredients

Directions

Prepare the custard

  1. Line a 1‑pint mould with thin slices of plum pudding.

  2. In a saucepan, gently boil the milk with salt and bruised almonds for 5 minutes.

  3. Add sugar and lemon rind.

  4. Strain the mixture.

  5. Mix in the well‑beaten eggs.

Cook

  1. Pour the mixture into the mould while warm.

  2. Boil gently for 1 hour.

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. Plum + almondtop 8% of all pairs
    Smell alikestrong
    Cooked together211 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Almond + lemontop 10% of all pairs
    Smell alikestrong
    Cooked together5,655 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Plum + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together406 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Plum + lemontop 14% of all pairs
    Smell alikemoderate
    Cooked together623 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 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

Eggs
Set the custard as they cook, giving it body and a firm, sliceable texture.
Milk
Forms the liquid base of the custard and gives it a soft, creamy texture.
Plum pudding
Lines the mould and provides the bulk, flavour and body of the dish.
Sugar
Adds sweetness and balances the savoury notes of the milk and eggs.

The step that matters

Mix in the well-beaten eggs. Eggs thicken as they heat, so the mixture should be warm but not hot when poured in. Gentle heat keeps the custard smooth rather than curdled or grainy.

Swap the plum

How well each one fits the dish's main ingredients (milk, almond, sugar, lemon, egg):

  1. Vanillafits better
  2. Figfits better
  3. Orangefits better
  4. Plumthe original

Fit is the average pairing score against milk, almond, sugar, lemon, egg. 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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