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Dessert

Jelly Pudding

A baked dessert made with eggs, sugar, butter, sweet cream, jelly, and vanilla.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Jelly Pudding

Ingredients

Directions

Prepare

  1. Beat the egg yolks and sugar together.

  2. Cream the butter in a separate bowl.

Mix the batter

  1. Add the sweet cream to the butter and mix well.

  2. Stir in the jelly.

  3. Gently fold in the beaten egg whites and vanilla.

Bake

  1. Pour the mixture into a baking dish and bake until set.

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

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

  4. Butter + vanillatop 14% of all pairs
    Smell alikemoderate
    Cooked together20,050 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Cream + vanillatop 15% of all pairs
    Smell alikelow
    Cooked together12,301 recipes

    Shared aroma: 2-nonanone (fruity, floral).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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

Eggs
Yolks add richness and help bind the batter; beaten whites trap air that gives lightness.
Butter
Adds fat for richness and a tender, smooth texture.
White sugar
Adds sweetness and helps soften the texture of the pudding.
Sweet cream
Adds moisture and richness to the batter.
Jelly
Adds sweetness, fruity flavor and moisture to the batter.

The step that matters

Folding in the beaten egg whites. Egg whites hold air only when beaten. Folding them in gently keeps that trapped air in the batter, so the pudding stays light instead of deflating and turning dense.

“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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