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Dessert

Frozen Fruit Pudding

A chilled dessert made from sugar syrup, eggs, cream, candied fruit, almonds, and raisins.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Almond and raisin are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 1,781 recipes. Both carry 2-nonanone, which smells fruity, floral. The science ↓

Frozen Fruit Pudding

Ingredients

Directions

Make the custard

  1. Boil sugar and water together until it becomes a thick syrup.

  2. Beat the egg yolks and whites together until very light.

  3. Pour the boiling syrup into the eggs and mix well.

  4. Place the mixture in a double boiler and cook until it thickens, stirring constantly.

  5. Remove from heat and cool.

Add fruit and freeze

  1. Once cold, add the cream, chopped pineapple, cherries, and almonds.

  2. Next, add the washed and dried Sultana raisins.

  3. Freeze until very stiff.

Serve

  1. Serve with heavy pineapple syrup or other sauces.

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 + raisintop 2% of all pairs
    Smell alikemoderate
    Cooked together1,781 recipes

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

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

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

  3. Pineapple + almondtop 12% of all pairs
    Smell alikestrong
    Cooked together428 recipes

    Shared aroma: nonanal (fat, citrus).

  4. Sugar + raisintop 13% of all pairs
    Smell alikemoderate
    Cooked together12,481 recipes

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

  5. Cream + almondtop 16% of all pairs
    Smell alikemoderate
    Cooked together5,130 recipes

    Shared aroma: 2-heptanol (bitter, floral).

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 as they cook and give it a rich, set structure.
Cream
Adds fat and richness, giving the frozen pudding a smooth, tender texture.
Sugar
Sweetens the base and, as syrup, helps keep the frozen texture soft rather than icy.
Candied pineapple
Adds sweetness, chewy texture and fruity flavour throughout the pudding.
Candied cherries
Adds sweetness, chewy texture and bright fruity flavour throughout the pudding.

The step that matters

Cooking the egg and syrup mixture in the double boiler. Gentle, constant stirring over indirect heat cooks the eggs into a thickened custard without scrambling them. If overheated, the eggs curdle and the base turns grainy, which the cream cannot smooth out.

Swap the pineapple

How well each one fits the dish's main ingredients (sugar, egg, cream, almond, raisin):

  1. Vanillafits better
  2. Figfits better
  3. Coconutfits better
  4. Pineapplethe original

Fit is the average pairing score against sugar, egg, cream, almond, raisin. 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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