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Dessert

Improved Danish Pudding

A tapioca and peach pudding served cold with cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sugar and peach are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 2,308 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Improved Danish Pudding

Ingredients

Directions

Prepare the tapioca

  1. Soak the tapioca in water overnight.

  2. In the morning, cook the tapioca in a double boiler for one hour, stirring frequently.

  3. Add salt and sugar to the cooked tapioca.

Mold and serve

  1. Dip a quart mold in cold water, then add some tapioca to the mold.

  2. Arrange a few pieces of pared and quartered peaches around the tapioca.

  3. Pour in more tapioca and more peaches, finishing with a layer of tapioca.

  4. Serve ice-cold 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 + peachtop 17% of all pairs
    Smell alikelow
    Cooked together2,308 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

Tapioca
Thickens as it cooks and sets into a soft, springy pudding body.
Sugar
Adds sweetness and balances the tart flavor of the peaches.
Peaches
Provide fruit flavor, aroma and moisture within the pudding.

The step that matters

Cooking the tapioca in the double boiler. Tapioca must cook long enough for its starch granules to swell and turn translucent; stirring frequently keeps the starch from settling and scorching on the base, giving a smooth, evenly thickened pudding.

“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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