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Dessert

Apricot Pudding

A steamed batter pudding with apricots, served with a sweet apricot sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Apricot Pudding

Ingredients

Directions

Make the batter

  1. In a bowl, combine flour, salt, sugar, melted butter, and sweet milk.

  2. Beat in the egg yolks and then the egg whites until aerated.

Assemble and steam

  1. In well-oiled cups, layer batter, sliced apricots, and cover with more batter.

  2. Steam for 20 minutes.

Make the sauce and serve

  1. For the sauce, boil sugar and water for 5 minutes.

  2. Add apricot juice and butter, bringing to a boil.

  3. Stir in cornflour dissolved in cold water and a pinch of salt.

  4. Boil again and add lemon juice to taste, then serve.

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 + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Milk + apricottop 12% of all pairs
    Smell alikemoderate
    Cooked together826 recipes

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

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Apricot + lemontop 13% of all pairs
    Smell alikemoderate
    Cooked together1,098 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Sugar + saucetop 13% of all pairs
    Smell alikestrong
    Cooked together5,147 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Flour and butter 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

Flour
Forms the structure of the batter so the pudding holds its shape when steamed.
Eggs
Aerated whites lighten the batter and help it set and rise during steaming.
Butter
Adds richness and tenderness to the batter and a silky finish to the sauce.
Cornflour
Thickens the sauce into a smooth, glossy consistency when heated.
Apricots
Provide fruity sweetness and acidity that contrast with the mild batter.

The step that matters

Beat in the egg whites until aerated. Whisked air bubbles give the batter lift; if the whites are underbeaten or deflated when folded in, the pudding will be dense rather than light.

Swap the apricot

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

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

Fit is the average pairing score against flour, sugar, butter, egg, milk, sauce, lemon. 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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