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Dessert

Peach Pudding Baked

A baked dessert made with peaches, milk, eggs, flour, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Peach and milk work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 781 recipes. Both carry phellandrene, which smells minty. The science ↓

Peach Pudding Baked

Oven, in the book's wordsA quick oven

Ingredients

Directions

Prepare the peaches

  1. Pare and halve the peaches.

  2. Stew them gently with sugar to taste.

  3. While still hot, place the peaches in a pudding dish.

Make the batter

  1. In a bowl, beat the yolks and whites of the eggs separately.

  2. Stir the flour into a paste with ½ cup of cold milk.

  3. Boil the remaining milk, then add the yolks to the flour mixture.

  4. When the milk boils, stir it into the batter and pour it over the peaches.

Bake and serve

  1. Bake until set and serve immediately.

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. Peach + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together781 recipes

    Shared aroma: phellandrene (minty).

  2. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Peach + sugartop 17% of all pairs
    Smell alikelow
    Cooked together2,308 recipes

    Shared aroma: beta-damascenone (apple, rose).

Milk and flour barely smell alike, yet cooks put them together in 78,219 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

Peaches
Provide the fruit flavour and moisture that soften during baking and sit beneath the batter.
Eggs
Set the batter as they cook, giving the pudding its custard-like structure.
Milk
Forms the liquid base of the batter and, once heated, helps cook and loosen the custard.
Flour
Thickens the batter and gives it body so it holds together when baked.

The step that matters

Baking until just set. Egg proteins coagulate as the pudding heats. Baking past the set point makes the custard curdle, weep and turn rubbery, so it should be removed once it is firm but still tender.

Swap the peach

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

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

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