Skip to main content
Dessert

Madeleine Puddings

Madeleine Puddings are small cakes baked in tin pattypans, filled with apricot jam and pounded almonds.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Flour and almond are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 8,673 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Madeleine Puddings

Oven, in the book's wordsA rather brisk oven

Ingredients

Directions

The book says “a rather brisk oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat the oven to 400°F (200°C).

  2. Clarify 1 ounce of butter and coat round tin pattypans with it, leaving ½ teaspoon in each.

Make and bake

  1. Mix the remaining butter with eggs, sugar, and flour, and beat lightly.

  2. Fill the pans about two-thirds full and bake for 15 to 18 minutes until colored.

  3. Turn out the puddings and drain on paper.

Finish

  1. Once cool, hollow out the tops and fill with a mixture of apricot jam and pounded almonds.

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. Flour + almondtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Apricot + almondtop 5% of all pairs
    Smell alikestrong
    Cooked together852 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  3. Butter + almondtop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

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

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + apricottop 15% of all pairs
    Smell alikemoderate
    Cooked together1,458 recipes

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

Butter and flour barely smell alike, yet cooks put them together in 124,287 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 and richness, setting the light batter as it bakes.
Flour
Gives the batter structure so the puddings hold their shape after baking.
Butter
Adds fat and flavor, and coats the pans so the puddings release cleanly.
Sugar
Sweetens the batter and helps the surface brown as it bakes.

The step that matters

Fill the pans about two-thirds full. Overfilling can make the batter spill over and bake unevenly, while underfilling gives small, dry puddings. Leaving room lets the batter rise and set evenly in the oven.

Swap the apricot

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

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

Fit is the average pairing score against butter, egg, sugar, flour, almond. 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.

You might also like

Almond Sponge CakeAlmond Sponge Cake26 recipesApricot Ice CreamApricot Ice Cream26 recipesAlmond CustardAlmond Custard22 recipesAlmond WafersAlmond Wafers22 recipes