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Dessert

German Pudding, and Sauce

A German rice pudding made with suet, sugar, candied rind, raisins, eggs, and a sherry sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Rice and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

German Pudding, and Sauce

Ingredients

Directions

Make the pudding

  1. Stew the rice in the milk until very tender and dry.

  2. Let the mixture cool slightly.

  3. Mix in the chopped beef suet, 2 ounces of sugar, candied rind, sultana raisins, and beaten eggs.

  4. Boil the mixture in a buttered basin or well-floured cloth for 2 hours and 15 minutes.

Make the sauce

  1. Dissolve 1½ ounces of sugar in the sherry or white wine over heat.

  2. Stir the hot mixture into the beaten egg yolks.

  3. Hold the saucepan high above the fire.

  4. Stir until the sauce resembles custard, avoiding boiling.

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. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Rice + beeftop 10% of all pairs
    Smell alikemoderate
    Cooked together2,265 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  3. Rice + raisintop 12% of all pairs
    Smell alikemoderate
    Cooked together565 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Rice + orangetop 12% of all pairs
    Smell alikemoderate
    Cooked together1,067 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  5. Milk + beeftop 12% of all pairs
    Smell alikemoderate
    Cooked together3,759 recipes

    Shared aroma: 1-hexanal (fruit).

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

What each ingredient does

Whole rice
Cooked until tender and dry, it forms the starchy body of the pudding.
Beef suet
Adds richness and fat, keeping the pudding moist and tender as it cooks.
Eggs
Bind the mixture and set on cooking to give the pudding structure.
Fresh egg yolks
Thicken the sauce into a custard when stirred gently with the warm mixture.
Sultana raisins
Add sweetness and chewy texture throughout the pudding.

The step that matters

Stir the sauce without boiling. Egg yolks thicken through gentle heat; if the sauce boils, the proteins curdle and it turns grainy instead of smooth like custard.

Swap the orange

How well each one fits the dish's main ingredients (rice, milk, beef, sugar, raisin, egg, sherry):

  1. Vanillafits better
  2. Figfits better
  3. Coconutfits better
  4. Orangethe original

Fit is the average pairing score against rice, milk, beef, sugar, raisin, egg, sherry. 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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