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Dessert

Golden Pudding

A custard-like pudding made with cake crumbs, butter, sherry, milk, eggs, vanilla, and citron.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Golden 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. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

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

  2. Butter a plain Charlotte mold thoroughly.

  3. Cover the mold with thin slices of citron.

Make and bake

  1. In a bowl, mix the cake crumbs, melted butter, sherry, boiling milk, eggs, and vanilla until well combined.

  2. Pour the mixture into the prepared mold.

  3. Bake for about 30-40 minutes or until set.

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 + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  3. Sherry + vanillatop 8% of all pairs
    Smell alikemoderate
    Cooked together506 recipes

    Shared aroma: piperonal (bitter, coconut).

  4. Butter + sherrytop 14% of all pairs
    Smell alikemoderate
    Cooked together3,505 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Sherry + milktop 14% of all pairs
    Smell alikemoderate
    Cooked together1,479 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

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

What each ingredient does

Eggs
Set the custard and bind the crumbs into a sliceable pudding.
Cake crumbs
Provide the bulk and structure that the liquid soaks into and holds.
Citron
Adds a thin candied fruit layer and a bright, aromatic flavour.
Boiling milk
Moistens the crumbs and softens them so they absorb the custard evenly.
Butter
Adds richness and helps keep the pudding moist and tender.

The step that matters

Bake until set. Eggs thicken as they heat, so underbaking leaves a runny centre while overbaking can make the custard grainy and dry. Check for a firm top and a centre that barely wobbles.

“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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