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Dessert

Cream Curd Pudding

A baked pudding made from rennet curd, butter, sugar, eggs, raisins, currants, bread crumbs, milk, and flavored with lemon, nutmeg, or almond.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Cream Curd Pudding

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the filling

  1. Rub the rennet curd through a sieve or strainer using a masher.

  2. Add the butter, sugar, salt, raisins, currants, and bread crumbs.

  3. Mix in the beaten eggs and milk, then add flavorings.

Bake and serve

  1. Pour into a buttered pudding pan.

  2. Bake at 350°F (175°C) for about 30 minutes.

  3. Serve with custard or wine sauce.

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 + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Raisin + curranttop 10% of all pairs
    Smell alikelow
    Cooked together6,180 recipes

    Shared aroma: gamma-nonanolactone (coconut, creamy).

  4. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

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

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

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

What each ingredient does

Dry rennet curd
Forms the body of the pudding, giving it a soft, dense, cheese-like structure.
Eggs
Set when baked, binding the pudding and giving it richness and structure.
Butter
Adds fat for a tender texture and rich flavor.
Bread crumbs
Absorb moisture and help give the pudding a firmer, sliceable body.
Milk
Adds moisture and softness to the custard-like mixture.

The step that matters

Rub the rennet curd through a sieve. Pressing the dry curd into fine crumbs breaks up lumps so it blends smoothly into the batter and bakes to an even, tender texture rather than a grainy one.

Swap the currant

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

  1. Vanillafits better
  2. Figfits better
  3. Applefits better
  4. Currantthe original

Fit is the average pairing score against milk, butter, sugar, egg, raisin, bread, lemon. 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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