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Dessert

Another Way to Make Carrot Pudding

A baked carrot pudding made with grated carrots, bread, eggs, butter, sugar, cream, brandy or wine, and orange‑flower water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Carrot and orange match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 737 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Another Way to Make Carrot Pudding

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 400°F (200°C).

  2. Line a baking dish with puff pastry.

Make and bake

  1. Mix the grated carrots, grated bread, beaten eggs, cream, butter, sugar, brandy or wine, and orange-flower water together until well combined.

  2. Pour the mixture into the dish and bake until set.

Serve

  1. Turn out onto a serving plate and sprinkle pounded sugar over the 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. Carrot + orangetop 5% of all pairs
    Smell alikestrong
    Cooked together737 recipes

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

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

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

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

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

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

  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

Carrots
Provide the bulk and sweet, earthy body of the pudding.
Eggs
Set the mixture as they cook, giving the pudding its structure.
Grated bread
Soaks up liquid and adds body so the mixture holds together.
Butter
Adds richness and a tender, moist texture.
Cream
Adds moisture and richness to the custard-like mixture.

The step that matters

Bake until set. Eggs thicken as they heat, so underbaking leaves the pudding loose and wet while overbaking can make it dry and rubbery. Look for a firm centre rather than relying on time alone.

Swap the carrot

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

  1. Sweet potatofits better
  2. Potatofits better
  3. Capsicumfits better
  4. Carrotthe original

Fit is the average pairing score against bread, egg, butter, cream, sugar, brandy, orange. 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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