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Dessert

Bread and Fruit Pudding

A pudding made by boiling fruit juice with sugar and water, adding fruit, and setting gelatine over bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Bread and sugar are a kitchen classic. They rank in the top 32% of all ingredient pairs, and cooks put them together in 8,638 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Bread and Fruit Pudding

Ingredients

Directions

Line the basin

  1. Place a small round of bread at the bottom of a basin.

  2. Arrange fingers of bread upright around the sides, about ½ inch apart.

Make and add the fruit

  1. Boil the fruit juice with sugar and water.

  2. Add the fruit to the boiling syrup for 1-2 minutes, then remove it with a spoon.

  3. Place the fruit in the basin.

Set and serve

  1. Dissolve the gelatine in the syrup, then strain it over the fruit.

  2. Let it stand until cold and set, then turn out and serve.

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. Bread + sugartop 32% of all pairs
    Smell alikelow
    Cooked together8,638 recipes

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

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

What each ingredient does

Bread
Forms the outer shell that holds the set mixture in shape.
Gelatine
Sets the warm syrup into a firm, sliceable jelly as it cools.
Sugar
Adds sweetness and balances the tartness of the fruit juice.
Fruit juice
Provides the main flavour and the liquid that becomes the set syrup.
Fruit
Adds flavour, colour and soft texture to the finished dish.

The step that matters

Dissolve the gelatine fully in the syrup before straining. Gelatine only sets properly when it is completely dissolved in warm liquid. Undissolved granules leave soft spots or grainy specks, and a syrup that has cooled too much may begin to set before it is poured over the fruit.

“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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