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Pine-apple Pudding

A baked pineapple pudding made with butter, sugar, eggs, cream, and grated pineapple.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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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 ↓

Pine-apple 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 the batter

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

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

  3. Beat the egg yolks and add them to the butter mixture.

  4. Stir in the cream and grated pineapple.

  5. In a separate bowl, beat the egg whites until stiff peaks form.

  6. Gently fold the egg whites into the pineapple mixture.

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.

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 lighten the texture.
Butter
Creamed with sugar, it adds richness and a tender crumb.
Sugar
Sweetens the filling and helps cream the butter to a light base.
Cream
Adds moisture and richness to the filling.
Grated pineapple
Supplies the main flavour and moisture of the pudding.

The step that matters

Folding in the egg whites. Whipped whites hold air that lightens the filling. Stirring them in vigorously deflates the foam, leaving a dense, heavy pudding instead of a light one.

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.

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