Why it works: Milk and currant are a kitchen classic. They rank in the top 7% of all ingredient pairs, and 5,475 recipes mention both. Both carry isoamyl acetate, which smells banana, pear. The science ↓
Art of Cookery
Ingredients
Directions
Prepare the milk
Dissolve the fresh milk and strain it.
Let it cool for 30 minutes.
Skim off the cream and pour the milk into another pan, leaving sediment behind.
Set the pudding
Whisk in the cider and currant jelly (or jam).
When it begins to thicken, fill the molds.
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 aroma chemistry they share, and how many recipes mention both.
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Milk + curranttop 7% of all pairsAroma overlapmoderateMentioned together5,475 recipes
Shared aroma: isoamyl acetate (banana, pear).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Milk
- Forms the liquid base, and its milk proteins set into a soft body as it cools.
- Currant jelly or jam
- Adds sweetness, fruit flavour, and pectin that helps the mixture thicken.
The step that matters
Fill the molds at the right point of thickening. The mixture must be thick enough to hold its shape in the molds but still pourable. Poured too early it stays runny and may not set firmly; left too long it cannot fill the molds 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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