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Dessert

Pineapple Pudding

A steamed pudding made with milk, butter, sugar, flour, eggs, and diced preserved pineapple.

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

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Pineapple Pudding

Ingredients

Directions

Make the base

  1. Boil the milk with the butter and sugar until it rises.

  2. Remove from heat and stir in the flour until smooth.

  3. Return to heat and stir until it pulls away from the sides of the pan.

  4. Mix in the beaten egg yolks and diced pineapple.

Steam and serve

  1. Butter a mold thickly and fold in the beaten egg whites just before pouring the mixture in.

  2. Steam the pudding in a saucepan with boiling water for about 45 minutes.

  3. Turn out onto a dish and serve with a little wine sauce.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + pineappletop 12% of all pairs
    Smell alikemoderate
    Cooked together885 recipes

    Shared aroma: methyl 2-methylbutyrate (fruity, apple).

  4. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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
Yolks enrich and bind the custard, while whites folded in lighten the pudding's texture.
Flour
Starch thickens the cooked base and gives the pudding its body and structure.
Butter
Adds richness and a tender, moist crumb to the pudding.
Sugar
Sweetens the pudding and helps give it a soft, tender texture.
Milk
Forms the liquid base that the flour thickens into a smooth batter.

The step that matters

Folding in the egg whites. Whites hold air only if beaten stiff and folded in gently just before pouring. Overmixing or waiting deflates them, leaving a denser pudding.

Swap the pineapple

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

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

Fit is the average pairing score against milk, butter, sugar, flour, egg. 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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