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Dessert

Carrot Pudding

A baked carrot pudding made with carrots, bread crumbs, butter, eggs, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Carrot and pepper match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 14,555 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

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.

Prepare the carrot base

  1. Boil the carrots until tender.

  2. Rub the carrots through a sieve.

  3. Add half their weight in bread crumbs.

  4. Add 2 oz of butter.

  5. Add salt and pepper to taste.

  6. Mix the mixture with 2 eggs.

Bake

  1. Butter a pudding dish.

  2. Pour the mixture into the dish.

  3. Bake for 30 minutes at 350°F (175°C).

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 + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

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

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

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

  4. Carrot + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together1,628 recipes

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

  5. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 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

Carrots
Form the bulk of the pudding and add natural sweetness and body.
Bread crumbs
Absorb moisture from the purée and give the pudding a firmer body.
Butter
Adds fat for richness and a softer, more tender texture.
Eggs
Bind the mixture and set it into a sliceable pudding as it bakes.

The step that matters

Baking until just set. The eggs set through heat, so the pudding turns firm as it bakes. Leaving it in the oven too long can make the texture dry and grainy, while taking it out too early can leave it loose in the centre.

Swap the carrot

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

  1. Capsicumfits better
  2. Asparagusfits better
  3. Chivefits better
  4. Carrotthe original

Fit is the average pairing score against bread, butter, pepper, 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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