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Dessert

Newmarket Pudding

A custard bread pudding made with milk, lime peel, cinnamon, peach leaf, eggs, bread, butter, currants, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Lime and cinnamon match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 470 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Newmarket Pudding

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the custard

  1. Bring 1 pint of milk to a boil with lime peel, cinnamon, and peach leaf; boil gently for 5 to 10 minutes.

  2. Sweeten the milk with loaf sugar.

  3. Beat the yolks of 5 eggs and the whites of 3 eggs together.

  4. Add the milk mixture to the eggs and beat well; strain through a fine sieve.

Assemble and bake

  1. Layer thinly sliced bread, butter, and currants in a pie dish until nearly full.

  2. Pour the custard over the layers and bake at 350°F (175°C) for 30 minutes.

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. Lime + cinnamontop 5% of all pairs
    Smell alikestrong
    Cooked together470 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Cinnamon + peachtop 6% of all pairs
    Smell alikestrong
    Cooked together625 recipes

    Shared aroma: methyl cinnamate (strawberry).

  3. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  4. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  5. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

What each ingredient does

Eggs
Yolks and whites set the custard, giving the pudding its structure as it bakes.
Milk
Forms the liquid base of the custard, providing moisture and a soft, creamy texture.
Bread
Soaks up the custard and forms the body of the pudding.
Butter
Adds fat and richness to the layers as they bake.
Loaf sugar
Sweetens the milk, adding sweetness to the custard.

The step that matters

Pour the custard over the layers and bake at 350°F (175°C) for 30 minutes. Egg proteins set as the custard heats, so baking too long or too hot can make the custard curdle or turn grainy and watery. Straining the custard first removes any cooked egg specks that would otherwise spoil the smooth texture.

Swap the lime

How well each one fits the dish's main ingredients (milk, cinnamon, peach, sugar, egg, bread, butter):

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

Fit is the average pairing score against milk, cinnamon, peach, sugar, egg, bread, butter. 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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