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Dessert

Almond Pudding

A sweet pudding made from almonds, rose water, Madeira, butter, eggs, sugar, cream, flour, and breadcrumbs, boiled or baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Almond and flour are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 8,673 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Almond Pudding

Ingredients

Directions

Make the batter

  1. Blanch and beat the almonds with rose water and Madeira.

  2. Add melted butter, egg yolks, egg whites, powdered sugar, cream, flour, and bread crumbs, then mix everything well together.

Cook

  1. Boil the mixture for 30 minutes or bake it for the same time.

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. Almond + flourtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  5. Almond + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

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

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

What each ingredient does

Almonds
Provide the bulk and nutty flavor, and when beaten, body to the pudding.
Egg yolks
Enrich the mixture and help it set into a custard-like texture.
Egg whites
Add structure and lightness as they set during cooking.
Cream
Adds richness and moisture, softening the set texture.
Melted butter
Adds fat for richness and a tender crumb.
Bread crumbs
Absorb liquid and help give the pudding body.

The step that matters

Cooking the mixture for the full 30 minutes. Eggs set as they heat, so the mixture must reach a firm, cooked state. Undercooking leaves it loose and wet, while overcooking can make the eggs curdle and turn 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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