Why it works: Egg and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Prune Pudding
Ingredients
Directions
Prepare
Stew the prunes and remove the pits.
Beat the egg whites until very stiff.
Make the pudding
Combine the sugar and beaten egg whites.
Add the prunes to the mixture.
Bake for 30 minutes.
Serve with cream.
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.
Photo for illustrative purposes only · Contact us to use it
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.
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Egg + sugartop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Prunes
- Provide the main body, moisture and sweet fruit flavor of the pudding.
- Egg whites
- Whipped to create foam that gives the pudding its light, airy structure.
- White sugar
- Sweetens the pudding and helps stabilize the whipped egg white foam.
The step that matters
Beat the egg whites until very stiff. Under-whipped whites will not hold air, so the pudding will be dense rather than light. Over-whipped whites turn grainy and dry and separate, making the mixture hard to fold smoothly.
“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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