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Dessert

Frozen Pudding

A chilled dessert made from milk, flour, sugar, eggs, gelatin, cream, sherry wine, and preserved fruit.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Brandy and sherry are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,209 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Frozen Pudding

Ingredients

Directions

Make the custard

  1. Combine milk, flour, eggs, gelatin, and 1 cup of sugar in a saucepan.

  2. Cook over medium heat until thickened.

  3. Allow the mixture to cool.

Add cream and fruit

  1. Stir in cream, sherry wine, and the remaining 1 cup of sugar.

  2. Freeze the mixture until partially set.

  3. Fold in the soaked fruit.

Freeze

  1. Pack the pudding into molds.

  2. Freeze until firm.

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. Brandy + sherrytop 6% of all pairs
    Smell alikemoderate
    Cooked together1,209 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

  2. Gelatin + creamtop 7% of all pairs
    Smell alikestrong
    Cooked together1,628 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Sugar + gelatintop 7% of all pairs
    Smell alikemoderate
    Cooked together2,778 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  5. Milk + sherrytop 14% of all pairs
    Smell alikemoderate
    Cooked together1,479 recipes

    Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

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

What each ingredient does

Eggs
Thicken the custard base and add richness and structure as it cooks.
Flour
Thickens the milk base so the custard holds body when cooked.
Gelatin
Sets the mixture so the pudding keeps its shape when frozen and unmolded.
Cream
Adds fat for a smooth, rich texture that stays creamy when frozen.
Sugar
Adds sweetness and keeps the frozen texture softer rather than rock hard.

The step that matters

Freeze the mixture until partially set. If it is still liquid, the fruit sinks to the bottom; if it is frozen solid, the fruit will not fold in evenly. Partial setting suspends the fruit throughout the pudding.

“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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