Skip to main content
Dessert

Peach Pudding

A baked peach dessert with a custard-like batter, finished with a brandy‑cinnamon sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Peach Pudding

Oven, in the book's wordsA steady oven

Ingredients

Directions

The book says “a steady oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the batter

  1. Beat the eggs until light.

  2. Add the milk, melted lard, salt, and flour, and whip together for one minute.

Bake

  1. Drain and wipe the peaches, then lay them in a buttered pudding dish.

  2. Pour the batter over the peaches.

  3. Bake covered at 350°F (175°C) for 45 minutes.

  4. Brown lightly.

Make the sauce and serve

  1. Strain the liquid from the peaches.

  2. Heat the strained liquid.

  3. Sweeten with sugar and stir until hot and clear.

  4. Add butter, brandy, and cinnamon.

  5. Simmer for one minute.

  6. Pour into a serving dish.

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Sugar + cinnamontop 10% of all pairs
    Smell alikelow
    Cooked together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 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

Eggs
Beaten eggs set the custard-like batter as it bakes, giving the pudding its structure.
Milk
Provides the liquid base of the batter and adds richness and tenderness as it cooks.
Prepared flour
Gives the batter body so it bakes into a firm, sliceable pudding rather than a loose custard.
Melted lard
Adds fat that tenderizes the batter and contributes to a moist crumb.
Sugar
Sweetens the pudding and the syrupy sauce made from the peach liquid.
Peaches (in the method)
Supply fruit flavour and moisture that cooks into the pudding beneath the batter.

The step that matters

Bake covered, then brown lightly. Baking covered lets the egg-and-milk batter set gently without drying out. Browning should come only after it has set, since too much heat early can make the eggs curdle or toughen the top.

“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.

More peach pudding recipes

Dried 14Rice 4 See all 96 →

You might also like

Cinnamon RollsCinnamon Rolls71 recipesBrandy PeachesBrandy Peaches68 recipesCinnamon CakeCinnamon Cake42 recipesBrandy CreamBrandy Cream21 recipes