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Dessert

Jubilee Pudding

A chilled cream pudding with preserved fruit, ginger, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Syrup and sugar match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 5,842 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Jubilee Pudding

Ingredients

Directions

Prepare the mixture

  1. Whip the cream until stiff.

  2. Chop the preserved fruit and add it to the whipped cream along with the sugar, ginger syrup, and gelatine.

  3. Dissolve the gelatine in a little water over low heat, then mix it with the cream, stirring well to prevent lumps.

Set

  1. Pour the mixture into a mold and refrigerate until set.

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. Syrup + sugartop 6% of all pairs
    Smell alikestrong
    Cooked together5,842 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Ginger + apricottop 8% of all pairs
    Smell alikemoderate
    Cooked together341 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Ginger + angelicatop 8% of all pairs
    Smell alikemoderate
    Cooked together49 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  4. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  5. Angelica + apricottop 10% of all pairs
    Smell alikemoderate
    Cooked together117 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

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

What each ingredient does

Cream
Whipped to stiffness, it gives the pudding its light, airy, creamy structure.
Gelatine
Sets the cream mixture so it holds its shape when chilled.
Castor sugar
Adds sweetness and balances the rich cream and preserved fruit.
Preserved ginger
Adds spicy, aromatic flavour and a chewy texture to the pudding.

The step that matters

Dissolving and blending the gelatine. Gelatine must be fully dissolved in warm water and stirred evenly into the cream. If it is undissolved or unevenly mixed, it forms lumps and the pudding may set unevenly or fail to set firmly.

Swap the angelica

How well each one fits the dish's main ingredients (cream, ginger, syrup, sugar, apricot):

  1. Cinnamonfits better
  2. Nutmegfits better
  3. Peppermintfits about as well
  4. Angelicathe original

Fit is the average pairing score against cream, ginger, syrup, sugar, apricot. 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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