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Dessert

Buttermilk Pudding

A baked pudding made from curd, buttermilk, sugar, lemon, roll, nutmeg, almonds, butter, cream, eggs, sweet wine, and brandy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Nutmeg and almond match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 2,115 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Buttermilk Pudding

Ingredients

Directions

Make the curd

  1. Warm the new milk in a pot.

  2. Stir in the buttermilk and drain the curd through a sieve.

  3. Once dry, pound the curd in a mortar with sugar, lemon, roll, nutmeg, almonds, butter, and cream.

Mix and bake

  1. Incorporate the egg yolks and whites, sweet wine, and brandy.

  2. Pour the mixture into well-buttered small cups or bowls.

  3. Bake until the tops are brown, using a salamander if necessary.

  4. Serve immediately with pudding 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.

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. Nutmeg + almondtop 4% of all pairs
    Smell alikestrong
    Cooked together2,115 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

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

  4. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  5. Buttermilk + sugartop 9% of all pairs
    Smell alikestrong
    Cooked together2,973 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Buttermilk
Curdles with warm milk to form the curd that gives the pudding its body.
Egg yolks and whites
Set the mixture into a custard-like structure as the pudding bakes.
Butter
Adds richness and a smooth, tender texture to the curd.
Sugar
Sweetens the pudding and aids browning on the surface.
Cream
Adds moisture and richness, making the texture softer.
Roll
Adds bulk and absorbs liquid, helping the mixture hold together.

The step that matters

Bake until the tops are brown. Egg proteins set as they heat, and browning depends on sugar and surface heat. Underbaking leaves the custard loose, while overbaking can make it dry and grainy.

Swap the lemon

How well each one fits the dish's main ingredients (milk, buttermilk, sugar, nutmeg, almond, butter, cream):

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

Fit is the average pairing score against milk, buttermilk, sugar, nutmeg, almond, butter, cream. 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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