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Dessert

Albert Pudding

A steamed pudding made from soaked French roll crumbs, milk, eggs, butter, port wine, brandy, ginger, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Port wine and brandy work together. They rank in the top 7% of all ingredient pairs, and cooks put them together in 127 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Albert Pudding

Ingredients

Directions

Make the pudding

  1. Soak the crumb of the French rolls in boiling milk until cold.

  2. Add 5 eggs (leaving out 2 whites), butter, port wine, brandy, ground ginger, and sugar to taste, then mix well.

  3. Pour into a mold.

Steam and serve

  1. Steam for 1 hour.

  2. Serve with 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. Port wine + brandytop 7% of all pairs
    Smell alikemoderate
    Cooked together127 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

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

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

  3. Butter + port winetop 13% of all pairs
    Smell alikemoderate
    Cooked together1,499 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Butter + brandytop 15% of all pairs
    Smell alikemoderate
    Cooked together5,127 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Milk + brandytop 15% of all pairs
    Smell alikemoderate
    Cooked together3,738 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

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

What each ingredient does

French rolls
Their soaked crumb gives the pudding its body and soft, absorbent structure.
Eggs
Set when heated, binding the pudding and giving it a firm yet tender texture.
Butter
Adds richness and fat, giving a softer, more tender crumb and a rounded flavor.
Milk
Soaks the bread crumb, softening it and adding moisture to the mixture.

The step that matters

Steam for 1 hour. Steaming gently sets the egg-based mixture into a tender, cohesive pudding. Too much heat or too rapid boiling can make the eggs curdle and the texture coarse and rubbery.

Swap the ginger

How well each one fits the dish's main ingredients (milk, egg, butter, port wine, brandy, sugar):

  1. Cinnamonfits better
  2. Nutmegfits better
  3. Clovefits better
  4. Gingerthe original

Fit is the average pairing score against milk, egg, butter, port wine, brandy, sugar. 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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