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Dessert

A Pudding

A custard-like pudding made with eggs, sugar, butter, almonds, rose water, and marmalade.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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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)

Also mentioned in the method: pastry

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

  1. Preheat the oven to 350°F (175°C).

  2. Beat the yolks and whites of the eggs separately.

  3. Pound the sugar until fine.

  4. Melt the butter and let it cool slightly.

  5. Blanch the almonds, then pound them with a little rose water.

  6. Mince the marmalade.

Make and bake the pudding

  1. Mix all the ingredients together until well combined.

  2. Line a baking dish with puff pastry and pour the mixture in.

  3. Bake until set and lightly golden.

Serve

  1. Turn out onto a napkin and serve.

  2. It can be enjoyed 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.

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.

  1. Almond + rosetop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together1,465 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Butter + almondtop 5% of all pairs
    Aroma overlapstrong
    Mentioned together9,198 recipes

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

  3. Egg + buttertop 8% of all pairs
    Aroma overlapstrong
    Mentioned together118,511 recipes

    Shared aroma: nonanal (fat, citrus).

  4. Sugar + almondtop 10% of all pairs
    Aroma overlapmoderate
    Mentioned together15,678 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

  5. Sugar + buttertop 10% of all pairs
    Aroma overlapmoderate
    Mentioned 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 provide structure and set the pudding as it bakes.
Butter
Adds fat and richness, giving the pudding a tender, moist texture.
Loaf sugar
Adds sweetness and helps the pudding brown lightly in the oven.
Sweet almonds
Contribute body, nutty flavour and a fine, tender crumb.
Marmalade
Adds sweetness, acidity and moisture, with a bright citrus flavour.

The step that matters

Bake until set and lightly golden. Eggs set as they heat, so underbaking leaves the pudding loose and wet in the centre, while overbaking makes it dry and rubbery. Watch for a firm centre and light browning.

“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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