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Dessert

Peach Puddixg

A steamed pudding made with egg, milk, butter, sugar, flour, baking powder, and peaches.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Peach Puddixg

Ingredients

Directions

Prepare

  1. Preheat a steamer.

  2. In a bowl, mix the egg, milk, butter, sugar, flour, and baking powder to form a stiff batter.

  3. Butter a pudding dish and add a layer of batter.

Assemble and steam

  1. Add a layer of fruit on top of the batter, then fill the dish with more batter, leaving a layer of butter on top.

  2. Steam for 1 hour.

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

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

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

    Shared aroma: phellandrene (minty).

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Butter + peachtop 14% of all pairs
    Smell alikemoderate
    Cooked together860 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  5. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Egg
Binds the batter and adds structure as it sets during steaming.
Baking powder
Releases gas as the batter heats, helping the pudding rise and turn light.
Flour
Forms the stiff batter's structure, which sets as the pudding steams.
Sugar
Adds sweetness and helps give the pudding a tender crumb.
Butter
Adds richness and fat, keeping the pudding moist and tender.
Milk
Hydrates the flour and adds moisture to the batter.

The step that matters

Keep the batter stiff and steam with the lid sealed. A stiff batter holds its shape and rises evenly, while steady steam keeps the pudding moist. Too much liquid or escaping steam can leave it heavy or dry.

Swap the peach

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

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits about as well
  4. Peachthe original

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