Skip to main content
Dessert

Pineapple Pudding

A custard-like pudding made with pineapple, sugar, butter, eggs, and cream, baked until set.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓
Pineapple Pudding

Why it works: Butter and cream 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 ↓

Pineapple Pudding

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).

Make the filling

  1. Cream the butter and sugar together until light and fluffy.

  2. Add the egg yolks and mix well.

  3. Stir in the cream and grated pineapple.

  4. Gently fold in the beaten egg whites.

Bake and serve

  1. Pour the mixture into pie plates lined with pastry.

  2. Bake until set and lightly golden.

  3. Let cool and serve chilled.

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. Butter + creamtop 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. Pineapple + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together1,134 recipes

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

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Eggs
Yolks enrich and set the custard, while whipped whites add lightness and structure.
Butter
Creamed with sugar, it traps air and adds richness and tender texture.
Sugar
Sweetens the filling and helps cream the butter into a light, fluffy base.
Cream
Adds moisture and richness, giving the filling a smooth, tender texture.
Grated pineapple
Provides the main flavour, plus moisture and a fresh, slightly acidic note.

The step that matters

Gently fold in the beaten egg whites. Folding rather than stirring keeps the air in the beaten whites, which gives the filling lightness. Overmixing deflates the foam and makes the pudding dense.

Swap the pineapple

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

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

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

More pineapple pudding recipes

Frozen 7Sauce 6Tapioca 5 See all 96 →

You might also like

Pineapple SherbetPineapple Sherbet116 recipesPineapple CreamPineapple Cream58 recipesPineapple JellyPineapple Jelly39 recipesPineapple Sponge CakePineapple Sponge Cake38 recipes