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Dessert

Another Way to Make Carrot Pudding

A baked carrot pudding made with grated carrots, bread, eggs, butter, sugar, cream, brandy or wine, and orange‑flower water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Carrot and orange match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 737 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Another Way to Make Carrot 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. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Line a baking dish with puff pastry.

Make and bake the pudding

  1. In a large bowl, mix the grated carrots, grated bread, beaten eggs, softened butter, sugar, cream, brandy or white wine, and orange‑flower water until well combined.

  2. Pour the mixture into the lined dish and smooth the top.

  3. Bake for about 45 minutes or until set.

Serve

  1. Turn out onto a serving plate and sprinkle powdered sugar over the top.

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. Carrot + orangetop 5% of all pairs
    Smell alikestrong
    Cooked together737 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

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

  3. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  4. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  5. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Carrots
Provide the main bulk and natural sweetness of the pudding.
Grated bread
Absorbs liquid and helps the mixture hold its body as it sets.
Eggs
Bind the mixture and set it into a firm, sliceable custard-like texture.
Butter
Adds richness and a tender, moist crumb.
Cream
Adds moisture and richness, softening the texture.
Sugar
Adds sweetness and helps browning on the surface.

The step that matters

Bake until set. Eggs set as they heat, so the pudding is done when it no longer wobbles in the centre. Removing it too early leaves it loose and wet; baking too long can make the eggs curdle and dry out.

Swap the carrot

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

  1. Sweet potatofits better
  2. Potatofits better
  3. Capsicumfits better
  4. Carrotthe original

Fit is the average pairing score against bread, egg, butter, sugar, cream, brandy, orange. 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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