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Dessert

Cocoa-nut Pudding

A baked pudding made with grated cocoa-nut, butter, sugar, cream, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Cocoa-nut Pudding

Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Cocoa-nut Pudding

Oven, in the book's wordsA brisk oven

Ingredients

Directions

The book says “a brisk oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Make the batter

  1. In a bowl, beat the butter and sugar together until smooth.

  2. Add the grated cocoa-nut and mix well.

  3. Stir in the cream until fully combined.

  4. Beat the eggs well and add them to the mixture.

Bake and serve

  1. Pour the mixture into a buttered dish and bake at 350°F (175°C) for 45 minutes.

  2. Sift sugar over the pudding before serving.

  3. Serve hot or cold.

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

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

  2. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  3. Cocoa + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together548 recipes

    Shared aroma: delta-undecalactone (coconut, creamy).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Eggs
Set the pudding into a firm, sliceable structure as they cook.
Butter
Adds richness and a tender, soft crumb to the pudding.
Sugar
Sweetens the pudding and helps create a smooth, creamy base.
Cocoa-nut
Adds coconut flavour and moisture, giving the pudding its body.
Cream
Adds moisture and richness, keeping the pudding soft and smooth.

The step that matters

Bake until just set. Egg proteins set as the pudding heats; overbaking makes them tighten and squeeze out liquid, leaving a curdled, watery texture. Remove it once the centre has only a slight wobble, as it will finish setting as it cools.

Swap the cocoa

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

  1. Almondfits better
  2. Pecansfits better
  3. Filbertfits better
  4. Cocoathe original

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