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Dessert

Danish Pudding

A Danish pudding made from tapioca, water, salt, sugar, and jelly, set in a mold and served with cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Danish Pudding

Ingredients

Directions

Prepare

  1. Wash the tapioca and soak it overnight in water.

Cook and set

  1. In the morning, cook the tapioca in a double boiler for 1 hour, stirring occasionally.

  2. Add salt, sugar, and jelly, and mix thoroughly.

  3. Pour into a mold or serving cups that have been dipped in cold water.

  4. Place in a cool place to set until dinner or tea.

Serve

  1. Serve with cream and sugar.

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

What each ingredient does

Tapioca
Its starch thickens as it cooks, giving the pudding its body and set.
Sugar
Adds sweetness and helps the pudding taste balanced against the tart jelly.
High-colored jelly
Adds color and fruity flavor, and its pectin can help the pudding firm as it cools.

The step that matters

Cooking the tapioca in the double boiler. Tapioca must be cooked long enough for its starch granules to swell and turn clear and tender. Gentle heat from a double boiler and regular stirring prevent scorching and lumps while it thickens.

“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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