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Dessert

Bath Pudding

A custard-like pudding made with eggs, sugar, flour, cream, brandy, and orange flower water, baked in small cups.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Bath Pudding

Oven, in the book's wordsA slow oven

Ingredients

Directions

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

Make the batter

  1. Beat the eggs with salt until well mixed.

  2. Add orange flower water, brandy, sugar, flour, and cream; mix well.

Bake and serve

  1. Butter small cups and fill them with the mixture.

  2. Bake in a 350°F (175°C) oven for 30 minutes.

  3. Serve with wine 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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  2. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Orange + brandytop 15% of all pairs
    Smell alikelow
    Cooked together2,706 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Brandy + creamtop 16% of all pairs
    Smell alikelow
    Cooked together2,635 recipes

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

Egg and flour barely smell alike, yet cooks put them together in 106,462 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
Provide structure as their proteins set with heat, giving the pudding its body.
Flour
Thickens the mixture and helps it hold its shape when baked.
Cream
Adds richness and moisture, giving a softer, silkier texture.
Loaf sugar
Adds sweetness and helps the pudding brown lightly at the surface.

The step that matters

Bake until just set. Egg proteins set with heat. Overbaking pushes them too far, squeezing out liquid and leaving a grainy, weeping texture.

Swap the orange

How well each one fits the dish's main ingredients (egg, brandy, sugar, flour, cream):

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

Fit is the average pairing score against egg, brandy, sugar, flour, cream. 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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