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Dessert

Albany Pudding

A chilled gelatin-based pudding made with rice, milk, custard, cream, sugar, and preserved fruit.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Rice and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Albany Pudding

Ingredients

Directions

Prepare

  1. Soak the gelatine in cold water until soft.

  2. In a saucepan, heat the milk and sugar until dissolved.

Make the pudding

  1. Add the soaked gelatine and stir until fully dissolved.

  2. Mix in the rice, custard, cream, and flavouring essence.

  3. Pour the mixture into a greased mold and refrigerate until set.

Serve

  1. Serve with preserved fruit on top.

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. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  3. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

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

  4. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Rice + creamtop 23% of all pairs
    Smell alikelow
    Cooked together3,399 recipes

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

Milk and sugar barely smell alike, yet cooks put them together in 77,875 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Gelatine
Sets the liquid mixture so the pudding holds its shape when chilled.
Milk
Forms the liquid base that the other ingredients are combined into.
Cream
Adds richness and fat, giving a softer, smoother texture.
Custard
Adds egg-based richness and flavour to the pudding.
Rice
Adds body and a soft, starchy texture to the set pudding.
Sugar
Sweetens the milk and balances the flavour of the pudding.

The step that matters

Dissolving the gelatine fully. Gelatine must be completely dissolved before the other ingredients are mixed in; any undissolved granules leave gritty spots and uneven setting. Heating gently keeps it from being weakened by boiling.

“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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