Why it works: Butter and egg are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓
Green Gooseberry Pudding
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Preheat the oven to 350°F (175°C).
Line a tart dish with light puff paste.
Make the filling
Boil the gooseberries with sugar and water for 15 minutes.
Mash the fruit and let it cool.
Mix in the butter, egg yolks, and bread crumbs.
Pour the mixture into the lined dish.
Bake
Bake for 30 to 45 minutes.
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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Butter + eggtop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
-
Sugar + buttertop 17% of all pairsSmell alikemoderateCooked together98,233 recipes
Shared aroma: guaiacol (smoky, sweet).
-
Sugar + eggtop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Gooseberries
- Provide the tart fruit that forms the body and flavour of the pudding.
- Sugar
- Sweetens the fruit and balances its tartness.
- Egg yolks
- Enrich the filling and help it set into a custard-like texture when baked.
- Fresh butter
- Adds richness and fat, contributing a softer, moister texture.
- Stale roll crumbs
- Absorb liquid from the mashed fruit, helping the filling thicken.
The step that matters
Mash the fruit and let it cool. Cooling the mashed fruit before adding egg yolks keeps the heat from scrambling the yolks, so the filling stays smooth and sets evenly.
“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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