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Dessert

German Pudding, and Sauce.

A sweet rice pudding made with milk, suet, sugar, candied rind, raisins, eggs, and served with a sherry or wine sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Milk and rice 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 milk until very tender and dry.

  2. Let it cool slightly, then mix in the suet, sugar, candied rind, raisins, and beaten eggs.

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

Make the sauce and serve

  1. For the sauce, dissolve sugar in sherry or wine over heat.

  2. Stir the hot mixture into the beaten egg yolks, then return to heat without boiling until it thickens.

  3. Pour the sauce over the pudding or serve separately.

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 + ricetop 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

Rice
Stewed in milk until tender, it gives the pudding its soft, bulky body.
Eggs
Bind the mixture and help set the pudding as it cooks.
Egg yolks
Thicken the sauce as they gently set when heated.
Beef suet
Adds richness and fat, keeping the pudding moist and tender.
Sugar
Sweetens the pudding and dissolves into the sherry or wine for the sauce.

The step that matters

Thickening the sauce without boiling. Egg yolks scramble if they get too hot. Stirring the hot mixture into the yolks and heating gently only until it thickens keeps the sauce smooth.

Swap the orange

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

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

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