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Dessert

Peach Pudding

A baked peach dessert made with peaches, eggs, sugar, cream, flour, and beaten egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Peach 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

  1. Preheat the oven to 350°F (175°C).

  2. Fill a baking dish with the prepared peaches.

Make the batter

  1. In a bowl, beat the egg yolks and mix in the sugar, cream, and sifted flour.

  2. Gently fold in the beaten egg whites.

Bake and serve

  1. Sprinkle 3 tablespoons of sugar over the peaches.

  2. Pour the batter over the peaches and mix well.

  3. Bake for 30 minutes.

  4. Serve with cream.

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

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

  2. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Peach + sugartop 17% of all pairs
    Smell alikelow
    Cooked together2,308 recipes

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

  5. Peach + flourtop 18% of all pairs
    Smell alikemoderate
    Cooked together787 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Egg and flour barely smell alike, yet cooks put them together in 106,462 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

Egg yolks
Enrich the batter and help it set into a tender custard-like texture.
Egg whites
Trap air that gives the pudding lightness and lift as it bakes.
Flour
Provides structure so the batter holds together after baking.
Peaches
Supply moisture and fruity flavor that softens as the pudding bakes.
Sugar
Adds sweetness and balances the tartness of the peaches.
Cream
Adds richness and moisture to the batter.

The step that matters

Gently fold in the beaten egg whites. The whites hold air that gives the pudding its lift. Stirring vigorously or overmixing deflates the foam, leaving a denser, flatter result after baking.

Swap the peach

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

  1. Raisinfits better
  2. Vanillafits better
  3. Figfits better
  4. Peachthe original

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