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Dessert

Raspberry Pudding, Baked

A baked dessert of raspberries topped with a custard made from eggs, milk, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Egg and milk are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Raspberry Pudding, Baked

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Place the raspberries in a pie dish and sprinkle with 2 tablespoons of sugar.

Make the custard and bake

  1. In a bowl, beat the egg yolks and egg whites with the milk and 2 tablespoons of sugar until frothy.

  2. Pour the custard over the raspberries.

  3. Bake in the oven for about 30 minutes, until the custard is set.

Serve

  1. Allow to cool, then sift powdered sugar over the top before serving.

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. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  2. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

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

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

Sugar and milk barely smell alike, yet cooks put them together in 77,875 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

Raspberries
Provide the fruit base and tart flavour that contrasts with the sweet custard.
Egg yolks
Enrich the custard and help it set into a soft, creamy texture when baked.
Egg whites
Add air when beaten, giving the pudding a light, frothy structure.
Milk
Adds moisture and liquid so the eggs form a pourable custard that bakes softly.

The step that matters

Baking until the custard is set. Eggs set when heated to roughly 160°F to 180°F; underbaking leaves a runny custard, while overbaking makes it grainy and watery as the proteins tighten and squeeze out liquid.

“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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