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Dessert

Cocoa-nut Pudding

A pudding made with grated cocoa-nut, butter, sugar, eggs, bread, milk, lemon juice, egg whites, and brandy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Cocoa-nut Pudding

Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Cocoa-nut Pudding

Ingredients

Directions

Prepare

  1. Grate the cocoa-nut on a fine grater.

  2. Cream the butter and sugar together until light and fluffy.

  3. Add the yolks of the eggs one at a time, beating well after each addition.

  4. Soak the grated bread in the boiling milk.

  5. Mix the soaked bread with the creamed mixture.

  6. Add the grated cocoa-nut, lemon juice, and beaten egg whites, folding gently.

Cook and serve

  1. Butter a melon mold.

  2. Pour the pudding mixture into the mold.

  3. Boil the pudding for 2 hours.

  4. Serve with brandy 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.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Cocoa + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together643 recipes

    Shared aroma: methyl 2-methylbutyrate (fruity, apple).

  4. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Cocoa + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together103 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

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

What each ingredient does

Eggs
Yolks enrich the batter and whites, beaten to stiff peaks, lighten the pudding as it sets.
Butter
Creaming with sugar traps air and adds richness and a tender crumb.
Sugar
Sweetens the pudding and helps the butter cream to a light, fluffy base.
Grated bread
Soaked in milk, it adds body and moisture to the pudding.
Cocoa-nut
Adds moisture, body and its own sweet, nutty flavour to the pudding.

The step that matters

Folding in the egg whites. Beaten whites hold air that gives the pudding its lightness. Stirring or overmixing knocks out that air, so fold gently with a spatula until just combined.

Swap the lemon

How well each one fits the dish's main ingredients (cocoa, butter, sugar, egg, bread, milk, brandy):

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

Fit is the average pairing score against cocoa, butter, sugar, egg, bread, milk, 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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