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Dessert

Muffin Pudding

A baked pudding made from muffins, preserves, milk, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Apricot and milk work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 826 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Muffin Pudding

Ingredients

Directions

Prepare

  1. Remove the crust from the muffins and split them in half.

  2. In a tin shape, layer preserves, then muffin halves, followed by fruit, and top with the remaining muffin.

Make and cook the pudding

  1. Mix the warm milk with the beaten eggs and pour over the muffin layers.

  2. Cover the tin and place it in a saucepan with boiling water.

  3. Keep the cover on and boil for 20 minutes.

Serve

  1. Turn out the pudding and serve with pudding sauce.

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. Apricot + milktop 12% of all pairs
    Smell alikemoderate
    Cooked together826 recipes

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

  2. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  3. Apricot + eggtop 29% of all pairs
    Smell alikelow
    Cooked together1,712 recipes

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

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

What each ingredient does

Muffins
Form the bulk of the pudding and soak up the milk and egg custard.
Eggs
Set the milk mixture into a custard that holds the pudding together.
Warm milk
Moistens the muffins and forms the liquid base of the custard.
Preserves
Add sweetness and fruity flavour between the muffin layers.

Swap the apricot

How well each one fits the dish's main ingredients (milk, egg):

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

Fit is the average pairing score against milk, egg. 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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