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Dessert

Raspberry Cream Pudding

A baked pudding made with raspberry jam, butter, sugar, cream, eggs, and bread crumbs, topped with whipped cream and raspberries.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Bread and butter 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 Cream Pudding

Oven, in the book's wordsA steady oven

Ingredients

Directions

The book says “a steady oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the jam and butter mixture

  1. Pass the raspberry jam through a fine sieve.

  2. Beat together the butter and sugar until creamy.

  3. Add the jam to the butter and sugar mixture.

Make the pudding

  1. In a separate bowl, beat the cream, egg yolks, and egg white for a few minutes.

  2. Combine the cream mixture with the other ingredients.

  3. Butter a mold or dish and sprinkle it with bread crumbs mixed with crushed ratafias.

  4. Pour the pudding mixture into the prepared mold.

  5. Bake in a steady oven at 350°F (175°C) for 30 to 40 minutes until pale.

Serve

  1. Turn out the pudding, spread whipped cream on top, and garnish with fresh or crystallized raspberries.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

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

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

  5. Raspberry + breadtop 15% of all pairs
    Smell alikemoderate
    Cooked together70 recipes

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

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

What each ingredient does

Raspberry jam
Provides fruit flavour, colour and sweetness to the pudding.
Bread crumbs
Add body and absorb moisture, giving the pudding a soft, set structure.
Butter
Adds richness and a tender texture when creamed with sugar.
Sugar
Sweetens the pudding and helps create a creamy base when beaten with butter.
Cream
Adds moisture and richness, keeping the pudding tender.
Egg yolks
Enrich the pudding and help it set when baked.

The step that matters

Bake until pale, not over-baked. Baking in a steady oven sets the eggs gently. Overbaking at high heat can make the eggs curdle and the pudding dry or rubbery.

Swap the raspberry

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

  1. Vanillafits better
  2. Figfits about as well
  3. Raspberrythe original
  4. Strawberryfits about as well

Fit is the average pairing score against bread, butter, sugar, cream, 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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