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Dessert

Windsor Palace Puddings

A steamed pudding made with rice, apples, sugar, lemon, and egg whites, finished with a custard of egg yolks.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Rice and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 7,374 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Windsor Palace Puddings

Oven, in the book's wordsA slow oven

Ingredients

Directions

Prepare the base

  1. Boil the rice in milk until it can be beaten into a paste.

  2. Pare, core, and scald the apples.

  3. Beat the apples with the rice, sugar, lemon peel, and lemon juice.

  4. Beat the egg whites until frothy.

  5. Add the frothy egg whites to the mixture and whisk well to combine.

Steam and serve

  1. Dip a basin or mold in boiling water.

  2. Pour the mixture into the hot basin.

  3. Place the basin in a pan of boiling water.

  4. Boil until the egg whites are set and firm.

  5. Prepare a custard with the yolks of the eggs.

  6. Pour the custard around the pudding in a 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. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  2. Milk + appletop 11% of all pairs
    Smell alikemoderate
    Cooked together4,104 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  3. Rice + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together4,366 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  4. Rice + appletop 13% of all pairs
    Smell alikemoderate
    Cooked together1,311 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Apple + lemontop 14% of all pairs
    Smell alikemoderate
    Cooked together7,551 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Rice
Cooked in milk and beaten into a paste, giving the pudding its body and soft structure.
Apples
Beaten into the mixture to add moisture, flavour and a soft, smooth texture.
Egg whites
Whisked until frothy and then set by heat, lightening and firming the pudding.
Sugar
Adds sweetness to the pudding base.
Milk
Cooks the rice to a paste and adds moisture to the pudding.

The step that matters

Boil until the egg whites are set and firm. Egg whites set when heated past their coagulation point. Boiling gently in a covered basin keeps the pudding from drying out or becoming rubbery, and it must be firm throughout before serving.

Swap the apple

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

  1. Vanillafits better
  2. Coconutfits better
  3. Orangefits better
  4. Applethe original

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