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Dessert

Gipsy Pudding

A pudding made with stale cake, jam, custard, baked and topped with meringue.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and egg 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 ↓

Gipsy Pudding

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Cut the stale cake into slices.

  2. Arrange layers of cake and jam in a buttered pudding dish, with cake on top.

Make the custard

  1. Make a custard mixture by whisking together milk, egg, sugar, and flavoring.

  2. Pour the custard over the cake and let it stand for 15 minutes.

Bake and serve

  1. Bake in a 300°F (150°C) oven until almost firm.

  2. Top with meringue and return to the oven to cook and brown.

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

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

  2. Milk + sugartop 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).

Milk and sugar 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

Stale cake
Forms the structure of the pudding and soaks up the custard as it bakes.
Jam
Adds sweetness and fruity flavor and moistens the cake layers.
Milk
Provides the liquid base of the custard that sets when baked.
Egg
Thickens the custard as it heats, giving it a set, tender texture.
Sugar
Sweetens the custard and helps the meringue brown in the oven.

The step that matters

Baking until almost firm. Egg proteins in the custard set as they heat. Over-baking makes the custard grainy and weeping, so it should be removed while still slightly soft in the center.

“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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