Why it works: Almond and rose are a kitchen classic. They rank in the top 5% of all ingredient pairs, and 1,465 recipes mention both. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓
The recipe
Ingredients
Contains: egg, milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Preheat the oven to 350°F (175°C).
Beat the yolks and whites of the eggs separately.
Pound the sugar and melt the butter.
Blanch the almonds, then pound them with a little rose water.
Mince the marmalade and mix all ingredients well.
Bake and serve
Line a dish with puff pastry, pour the mixture in, and bake until set.
Turn out the pudding and serve on a napkin.
It can be eaten cold.
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 aroma chemistry they share, and how many recipes mention both.
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Almond + rosetop 5% of all pairsAroma overlapmoderateMentioned together1,465 recipes
Shared aroma: eucalyptol (eucalyptus, herbal).
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Butter + almondtop 5% of all pairsAroma overlapstrongMentioned together9,198 recipes
Shared aroma: 2,3-pentanedione (butter, sweet).
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Egg + buttertop 8% of all pairsAroma overlapstrongMentioned together118,511 recipes
Shared aroma: nonanal (fat, citrus).
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Sugar + almondtop 10% of all pairsAroma overlapmoderateMentioned together15,678 recipes
Shared aroma: 1-penten-3-one (fish, pungent).
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Sugar + buttertop 10% of all pairsAroma overlapmoderateMentioned together98,096 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
- Whites and yolks add structure and richness, helping the pudding set when baked.
- Butter
- Adds fat and richness, contributing moisture and a tender texture.
- Loaf sugar
- Adds sweetness and helps give the pudding its body.
- Sweet almonds
- Add nutty flavour and body to the mixture.
- Marmalade
- Adds sweetness, acidity and citrus aroma to the pudding.
The step that matters
Bake until set. Baking until just set matters because the eggs firm as they cook. Underbaking leaves a runny centre, while overbaking makes the custard-like filling dry and grainy.
“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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