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Dessert

Pouding a LA Dresde {Dresden Pudding}

A sweet coconut and breadcrumb pudding flavored with cinnamon, orange liqueur, and lemon rind.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Cinnamon and orange match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 3,437 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Pouding a LA Dresde {Dresden Pudding}

Ingredients

Directions

Make the base

  1. Melt the butter in a saucepan, then stir in the flour and cook for a minute.

  2. Add ½ cup of water and 1 cup of milk, stirring well while cooking.

  3. In a separate bowl, pour the remaining milk over the coconut and add the breadcrumbs.

  4. Let the mixture stand for 10 minutes in a warm place.

  5. Stir in the sugar and lemon rind into the coconut mixture.

Combine and bake

  1. Combine the egg yolks with the butter and flour mixture.

  2. Add the coconut and breadcrumb mixture to the egg yolk mixture. Stir well.

  3. Whip the egg whites to stiff peaks.

  4. Fold the egg whites into the mixture along with the cinnamon and liqueur.

  5. Pour the mixture into a well-buttered souffle tin or pudding mold.

  6. Bake.

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. Cinnamon + orangetop 3% of all pairs
    Smell alikestrong
    Cooked together3,437 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Coconut + cinnamontop 8% of all pairs
    Smell alikestrong
    Cooked together979 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  4. Flour + cinnamontop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Eggs
Yolks enrich the batter and whites, whipped and folded in, lighten it and help it rise.
Flour
Cooked with butter, it thickens the milk base to give the pudding structure.
Butter
Adds richness and flavour and gives the flour a fat base for thickening.
Breadcrumbs
Soak up milk to give the pudding body and a tender, moist crumb.
Milk
Provides the liquid that thickens with flour and moistens the breadcrumbs and coconut.

The step that matters

Fold the egg whites into the mixture. Whipped whites hold air that lifts the pudding while it bakes. Folding gently, rather than stirring, keeps that air in so the pudding rises and stays light.

Swap the orange

How well each one fits the dish's main ingredients (flour, butter, milk, coconut, egg, sugar, cinnamon):

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

Fit is the average pairing score against flour, butter, milk, coconut, egg, sugar, cinnamon. 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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