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Dessert

Viennoise Pudding

A steamed bread pudding with candied peel, raisins, lemon, eggs, and milk, served with custard sauce.

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

Why it works: Bread and butter 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 ↓

Viennoise Pudding

Ingredients

Directions

Prepare

  1. In a basin, combine the diced bread, candied peel, sultana raisins, and grated lemon rind.

  2. In a small saucepan, heat 1 tablespoon of sugar until it turns brown, then add the milk and heat until hot.

  3. Grease a fancy mold with butter and dust it with sugar, placing a few cherries at the bottom for decoration.

Make and steam the pudding

  1. Add the hot milk to the basin with the other ingredients, then beat the eggs and stir them in along with the juice of half a lemon.

  2. Pour the pudding mixture into the mold, cover with buttered paper, and steam for one hour.

Serve

  1. To serve, pour out the pudding and serve with custard 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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

    Shared aroma: 2-undecenal (sweet).

  4. Sugar + raisintop 13% of all pairs
    Smell alikemoderate
    Cooked together12,481 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Eggs
Bind the mixture and set during steaming to give the pudding its structure.
Bread
Soaks up the hot milk and egg, forming the soft body of the pudding.
Milk
Moistens the bread and carries the eggs, keeping the pudding tender.
Sugar
Adds sweetness, and caramelised sugar gives the milk a deeper flavour.
Sultana raisins
Add pockets of sweetness and chewy texture throughout the pudding.

The step that matters

Adding the hot milk and beaten eggs. Eggs can scramble if they meet very hot liquid too quickly. Stirring the milk in first and combining gently keeps the egg mixture smooth, so the pudding sets evenly when steamed.

Swap the lemon

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

  1. Vanillafits better
  2. Figfits better
  3. Applefits about as well
  4. Lemonthe original

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