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Cheesecake Puddingy Cocoa-nut Flavour

A baked cheesecake pudding flavored with cocoa‑nut, currants, and orange‑flower water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Cheesecake Puddingy Cocoa-nut Flavour

Ingredients

Directions

Prepare

  1. Drain the fresh curd and rub it through a sieve.

  2. Mix the curd with butter, currants, grated cocoa-nut, bread-crumbs, orange-flower water, and brandy.

  3. Beat in the eggs until well combined.

Cook and serve

  1. Pour the mixture into a mould and boil for 1.5 hours.

  2. Serve with punch sauce.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Currant + brandytop 7% of all pairs
    Smell alikelow
    Cooked together3,057 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  3. Cocoa + orangetop 12% of all pairs
    Smell alikemoderate
    Cooked together53 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  4. Cocoa + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together103 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  5. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Fresh curd
Forms the body of the pudding and supplies moisture and a soft, creamy texture.
Eggs
Bind the mixture and set as it cooks, giving the pudding its firm structure.
Butter
Adds fat for richness and a smooth, tender mouthfeel.
Bread-crumbs
Absorb liquid and add bulk, helping the pudding hold its shape.
Currants
Add concentrated sweetness and chewy bursts of fruit flavour.
Cocoa-nut
Contributes aroma, flavour and a slightly chewy texture.

The step that matters

Boiling the pudding in the mould. Eggs set gently. If the water boils too hard or runs low, the pudding can crack, turn watery, or cook unevenly, so keep the water at a steady simmer and the mould covered.

Swap the orange

How well each one fits the dish's main ingredients (butter, currant, cocoa, bread, brandy, egg):

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

Fit is the average pairing score against butter, currant, cocoa, bread, brandy, egg. 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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