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Dessert

Pineapple Pudding

A layered pudding made with sponge cake slices and pineapple, sweetened with sugar and baked slowly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Pineapple Pudding

Why it works: Pineapple and sugar are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 4,841 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Pineapple Pudding

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Assemble

  1. Butter a deep pudding dish and line it with slices of sponge cake.

  2. Layer thin slices of pineapple over the cake.

  3. Cover the pineapple with another layer of cake and repeat until the dish is full.

  4. Sprinkle sugar generously over the pineapple.

  5. Moisten the top layer of cake with water and sprinkle more sugar on top.

Cover and bake

  1. If available, cover the dish with an earthen lid; otherwise, use a buttered dinner plate.

  2. Bake in a slow oven at 300°F (150°C) for 1½ hours.

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.

Photo for illustrative purposes only · Contact us to use it

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. Pineapple + sugartop 19% of all pairs
    Smell alikelow
    Cooked together4,841 recipes

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

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

What each ingredient does

Sponge cake slices
Forms the body of the pudding and soaks up the pineapple juices as it bakes.
Pineapple
Adds moisture and acidity that softens the cake and gives a fruity flavour.
Sugar
Adds sweetness and helps the top brown and caramelise slightly in the oven.

“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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