Why it works: Flour and raisin match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,075 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Albert Pudding
Ingredients
Directions
Make the batter
Beat the butter until creamy.
Stir in the yolks of the eggs.
Gradually add the sugar, flour, and sultana raisins.
Whisk the egg whites until stiff and fold them into the mixture.
Steam and serve
Pour into a buttered mold, cover with oiled paper and a cloth, and steam for 3 hours.
Serve with wine sauce.
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.
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Flour + raisintop 1% of all pairsSmell alikestrongCooked together9,075 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Sugar + raisintop 13% of all pairsSmell alikemoderateCooked together12,481 recipes
Shared aroma: beta-damascenone (apple, rose).
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Sugar + flourtop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
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Egg + flourtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Butter
- Creams with the sugar and adds richness and a tender crumb to the pudding.
- Eggs
- Yolks enrich the batter while whipped whites lighten it and help it rise.
- Sugar
- Sweetens the pudding and helps cream the butter for a smooth batter.
- Flour
- Provides the structure that holds the pudding together as it steams.
- Sultana raisins
- Add pockets of sweetness and chewy texture throughout the pudding.
The step that matters
Folding in the egg whites. Whites whisked until stiff hold air that lightens the batter. Overmixing when folding deflates them, leaving a dense pudding instead of a light one.
“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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