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Dessert

Iced Puddings

A chilled dessert made with sugar, pineapple, raisins, Kirschwasser, and whipped double cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Iced Puddings

Ingredients

Directions

  1. Mix the sugar, pineapple, raisins, and Kirschwasser.

  2. Whip the double cream and fold it into the mixture.

  3. Freeze the mixture until solid.

  4. Mould the ice into your desired shape.

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

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

  3. Pineapple + raisintop 17% of all pairs
    Smell alikemoderate
    Cooked together139 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Sugar + pineappletop 19% of all pairs
    Smell alikelow
    Cooked together4,841 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Pineapple + creamtop 25% of all pairs
    Smell alikelow
    Cooked together1,574 recipes

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

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

What each ingredient does

Sugar
Adds sweetness and lowers the freezing point, keeping the frozen texture softer.
Double cream
Adds fat and, once whipped, air, giving the frozen dessert a rich, light body.
Sultana raisins
Add chewy texture and concentrated sweetness to the frozen mixture.
Kirschenwasser
Adds a cherry-like aroma and flavour that stands out in the cold dessert.

The step that matters

Fold the whipped cream into the mixture. Folding gently keeps the air trapped in the whipped cream. Stirring hard deflates it, which makes the frozen dessert dense and heavy instead of light.

Swap the pineapple

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

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

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