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Dessert

Austrian Pudding

A raspberry and almond cake crumb pudding baked in a souffle dish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Austrian Pudding

Oven, in the book's wordsA moderate oven

Ingredients

Directions

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

Prepare the fruit

  1. Place raspberries and ½ cup moist sugar in a jar.

  2. Place the jar in a saucepan of boiling water and cook for 5 minutes.

Make the batter

  1. Whisk egg yolks and ½ cup castor sugar in a bowl until thick and creamy.

  2. Add cake crumbs, ground almonds, cream, and melted butter to the egg mixture.

  3. Fold in the stiffly whisked egg whites.

Assemble and bake

  1. Pour the raspberry mixture with its juice into a buttered souffle dish.

  2. Cover the souffle dish with the egg mixture.

  3. Decorate with halved glace cherries.

  4. Bake at 350°F (175°C) for about 30 minutes.

  5. Serve hot.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

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

  3. Almond + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

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

  4. Almond + creamtop 16% of all pairs
    Smell alikemoderate
    Cooked together5,130 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Eggs
Whites trap air for lift, and yolks set the custard-like batter as it bakes.
Cake crumbs
Absorb the egg and cream mixture, giving the pudding body and a soft crumb.
Ground almonds
Add richness and a tender, moist texture to the batter.
Raspberries
Provide tart fruit flavour and juice that softens the base of the pudding.
Butter
Adds fat for richness and a tender texture in the batter.
Castor sugar
Sweetens the batter and helps the egg yolks whisk to a thick, stable foam.

The step that matters

Fold in the egg whites. Whites hold air only when stiffly whisked, and gentle folding keeps that air in the batter so the pudding rises. Overmixing deflates the foam and leaves a dense result.

Swap the almond

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

  1. Almondthe original
  2. Pecansfits about as well
  3. Filbertfits less well
  4. Pistachiofits less well

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