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Dessert

Pineapple Pudding

A custard pudding made with grated pineapple, cream, egg yolks, sugar, sweet cream, and pineapple juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Pineapple Pudding

Why it works: Cream and sugar 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 ↓

Pineapple Pudding

Ingredients

Directions

Prepare

  1. Drain the grated pineapple and sweeten it one hour before mixing.

  2. Prepare a custard by heating cream and egg yolks over steam until hot enough to congeal.

Assemble and serve

  1. In a heated dish, layer the custard and pineapple until the dish is full.

  2. Beat the sweet cream until stiff and sweeten to taste.

  3. Just before serving, add the pineapple juice to the cream and pile it on top of the pudding.

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. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

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

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

  3. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  4. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

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

Cream and egg barely smell alike, yet cooks put them together in 42,166 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Eggs
Egg yolks thicken the cream into a custard as they set with gentle heat.
Cream
Provides fat and richness, giving the custard a smooth, soft body.
Pineapple
Supplies the main flavour and moisture that runs through the custard layers.
Sweet cream
Whipped to stiffness, it forms a light topping that holds its shape on the pudding.

The step that matters

Heating the custard over steam. Egg yolks set when gently heated but can curdle or scramble if overheated. Heating slowly over steam keeps the custard smooth and thick enough to hold its layers.

Swap the pineapple

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

  1. Vanillafits better
  2. Raisinfits better
  3. Strawberryfits better
  4. Pineapplethe original

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