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Dessert

Honeycomb Pudding

A custard-like pudding made with eggs, sugar, milk, gelatin, and flavouring.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and milk are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Honeycomb Pudding

Ingredients

Directions

Prepare

  1. Dissolve gelatine in milk.

  2. Beat the egg whites until stiff.

  3. Beat the yolks well and stir in the sugar.

Make the custard

  1. Stir the yolks into the milk and gelatine mixture.

  2. Heat on the stove until it thickens like custard.

  3. Remove from heat and stir in the egg whites.

  4. Add flavouring.

Set and serve

  1. Pour into a wet mould and serve cold.

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. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  2. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

  3. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

Sugar and milk barely smell alike, yet cooks put them together in 77,875 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

Eggs
Yolks thicken the custard and enrich it, while whipped whites add lightness and airy texture.
Gelatine
Sets the liquid as it cools, giving the pudding its firm, wobbly structure.
Milk
Forms the liquid base that the yolks thicken and the gelatine sets.
Castor sugar
Sweetens the custard and balances the richness of the eggs and gelatine.

The step that matters

Heating the custard. Egg yolks thicken as they warm but can scramble if overheated. Heat gently on the stove and keep stirring so the custard thickens smoothly.

“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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