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Dessert

Peach Pudding

A baked peach pudding with a custard‑like batter, finished with a brandy‑cinnamon butter sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Cinnamon and peach match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 625 recipes. Both carry methyl cinnamate, which smells strawberry. The science ↓

Peach Pudding

Oven, in the book's wordsA steady oven

Ingredients

Directions

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

Prepare the batter

  1. Beat the eggs until light.

  2. Whisk in the milk, melted lard, coarse sea salt, and flour; whisk together for 1 minute.

Bake the pudding

  1. Drain and wipe the peaches, then lay them in a buttered pudding dish.

  2. Pour the batter over the peaches and bake covered at 350°F (175°C) for 45 minutes.

  3. Remove the cover and brown lightly.

Make the sauce

  1. For the sauce, strain the liquid from the peaches and heat it.

  2. Sweeten with sugar and stir until hot and clear.

  3. Add butter, brandy, and cinnamon; simmer for 1 minute and pour into a serving dish.

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. Cinnamon + peachtop 6% of all pairs
    Smell alikestrong
    Cooked together625 recipes

    Shared aroma: methyl cinnamate (strawberry).

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  3. Flour + cinnamontop 9% of all pairs
    Smell alikemoderate
    Cooked together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + cinnamontop 10% of all pairs
    Smell alikemoderate
    Cooked together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Milk + peachtop 10% of all pairs
    Smell alikemoderate
    Cooked together781 recipes

    Shared aroma: phellandrene (minty).

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

What each ingredient does

Eggs
Beaten eggs give the batter structure and help it set as it bakes.
Flour
Prepared flour forms the body of the batter, setting it into a tender crumb.
Milk
Milk adds moisture and richness to the batter and helps it bake soft.
Lard
Melted lard adds fat, giving the pudding a tender texture.
Sugar
Sugar sweetens the sauce and helps it turn hot and glossy.

The step that matters

Bake covered, then uncover to brown. Baking covered traps steam so the batter cooks through gently, while removing the cover lets the surface brown lightly. Uncovering too early can dry the top before the centre sets.

Swap the peach

How well each one fits the dish's main ingredients (milk, flour, egg, sugar, butter, brandy, cinnamon):

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits better
  4. Peachthe original

Fit is the average pairing score against milk, flour, egg, sugar, butter, brandy, cinnamon. 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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