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Dessert

Raspberry Pudding

A baked pudding made with butter, sugar, jam, soft bread crumbs, eggs, and raspberries.

From an old cookbook · modernised transcription
By F. L. Gillette and Hugo Ziemann · From a historical cookbook (Project Gutenberg) · 5 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Raspberry Pudding

Ingredients

Directions

Prepare

  1. Rub the butter and sugar together.

  2. Beat the eggs, yolks and whites separately.

  3. Mash the raspberries.

  4. Add the beaten whites to a stiff froth.

  5. Stir all together to a smooth paste.

  6. Butter a pudding dish.

Assemble and bake

  1. Cover the bottom with a layer of soft bread crumbs.

  2. Add a layer of the mixture.

  3. Continue alternating layers until the dish is full, making the last layer of crumbs.

  4. Bake one hour in a moderate oven.

Serve

  1. Serve in the dish in which it is baked and serve with fruit sauce made with raspberries.

Nutrition, whole recipe (rough)

684Calories
19 gProtein
18 gFat
108 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By F. L. Gillette and Hugo Ziemann. Recipe from a historical cookbook (Project Gutenberg).

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. See the original page.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 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

Eggs
Whipped whites lighten the mixture and give the pudding its airy, set structure.
Soft bread crumbs
Absorb the moisture and fruit juices, giving the pudding body between layers.
Butter
Adds richness and a tender texture to the mixture.
Jam
Provides sweetness, fruit flavour and moisture throughout the pudding.

The step that matters

Add the beaten whites to a stiff froth. Egg whites must be beaten until stiff so they hold air. If they are under- or over-beaten, or deflated when folded in, the pudding will be denser and less light after baking.

“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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