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Dessert

Ground Almond Pudding Boiled

A steamed pudding made from ground almonds, sugar, eggs, bread crumbs, and lemon rind.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Almond and lemon match in chemistry and in kitchens. They rank in the top 10% of all ingredient pairs, and cooks put them together in 5,655 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Ground Almond Pudding Boiled

Oven, in the book's wordsA medium oven

Ingredients

Directions

Mix and beat

  1. In a large bowl, combine ground almonds, sugar, beaten eggs, bread crumbs, and grated lemon rind.

  2. Beat the mixture for 30 minutes until well combined.

Steam and serve

  1. Steam the mixture like other steamed puddings until cooked through.

  2. Serve immediately with sauce.

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. Almond + lemontop 10% of all pairs
    Smell alikestrong
    Cooked together5,655 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Almond + breadtop 17% of all pairs
    Smell alikemoderate
    Cooked together858 recipes

    Shared aroma: acetylpyrazine (roast).

  4. Almond + sugartop 18% of all pairs
    Smell alikemoderate
    Cooked together15,679 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

  5. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

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

Sugar and lemon barely smell alike, yet cooks put them together in 53,532 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

Ground almonds
Add richness, moisture and a nutty flavour to the pudding body.
Eggs
Bind the mixture and set with gentle heat to give the pudding its structure.
Bread crumbs
Absorb moisture and add body, keeping the pudding soft rather than dense.
Sugar
Adds sweetness and helps tenderise the texture.

The step that matters

Steam the mixture until cooked through. Eggs set as they heat, so gentle, steady steam cooks the pudding evenly. Too little heat leaves it wet in the middle, while harsh, overly fierce heat can make it rough and dry at the edges.

Swap the almond

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

  1. Chestnutfits about as well
  2. Almondthe original
  3. Peasfits about as well
  4. Chickpeafits about as well

Fit is the average pairing score against sugar, egg, bread, lemon. 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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