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Dessert

Almond Puddings

A baked pudding made with milk, butter, breadcrumbs, almonds, eggs, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Almond Puddings

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the batter

  1. Combine milk and butter in a saucepan.

  2. Bring the mixture to a boil.

  3. Pour the boiling mixture over breadcrumbs in a basin.

  4. Add the pounded almonds, beaten eggs, and sugar, then mix well.

Bake and serve

  1. Pour the mixture into buttered cups or small molds.

  2. Bake in a 400°F (200°C) oven for 30 minutes.

  3. Turn out when done and serve immediately.

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

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

  2. Butter + almondtop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

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

  3. Milk + almondtop 16% of all pairs
    Smell alikemoderate
    Cooked together5,800 recipes

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

  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

Breadcrumbs
Soak up the hot milk and butter to form the body of the pudding.
Eggs
Set during baking to give the pudding its firm, custard-like structure.
Butter
Adds richness and fat, giving the pudding a softer, more tender texture.
Milk
Moistens the breadcrumbs and supplies liquid that steams and helps the pudding rise.
Jordan almonds
Contribute nutty flavour and body to the pudding.

The step that matters

Pour the boiling mixture over the breadcrumbs. The hot liquid softens the breadcrumbs evenly so they absorb it fully. If the mixture cools first, the crumbs stay dry and the pudding can turn out grainy or dense after baking.

Swap the almond

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

  1. Pecansfits about as well
  2. Almondthe original
  3. Cocoafits less well
  4. Walnutfits less well

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