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Walnut Pudding

A baked pudding made with walnuts, raisins, sugar, and stiff egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Walnut and raisin work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 647 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Walnut Pudding

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat the oven to 350°F (175°C).

Make and bake

  1. In a bowl, fold together the chopped walnuts, ground raisins, sugar, and beaten egg whites.

  2. Pour the mixture into a baking dish and bake for 20 minutes.

Serve

  1. Serve with whipped cream.

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. Walnut + raisintop 13% of all pairs
    Smell alikemoderate
    Cooked together647 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Raisin + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together12,481 recipes

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

  3. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  4. Walnut + eggtop 23% of all pairs
    Smell alikemoderate
    Cooked together6,037 recipes

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

  5. Raisin + eggtop 23% of all pairs
    Smell alikemoderate
    Cooked together9,556 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Egg whites
Beaten stiff, they trap air and give the pudding its light, airy structure as it bakes.
Walnuts
Add texture and a nutty flavour that contrasts with the soft interior.
Raisins
Add moisture and concentrated sweetness throughout the pudding.
Sugar
Sweetens the mixture and helps it brown lightly in the oven.

The step that matters

Folding in the beaten egg whites. Egg whites hold air only when beaten stiff, and folding gently keeps that air from deflating. Stirring them in harshly loses the lift that makes the pudding light.

Swap the walnut

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

  1. Almondfits better
  2. Chestnutfits better
  3. Pistachiofits about as well
  4. Walnutthe original

Fit is the average pairing score against raisin, sugar, 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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