Why it works: Pineapple and milk work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 885 recipes. Both carry methyl 2-methylbutyrate, which smells fruity, apple. The science ↓
Pine-apple Pudding
Ingredients
Directions
The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare the fruit
Place the pineapple in a pudding dish and sprinkle generously with sugar. Let it stand for several hours.
Make the custard
In a pail, heat most of the milk in boiling water. Use the remaining milk to wet the flour.
Mix the wet flour with the beaten yolks of the eggs, ½ cup sugar, and salt. Stir this mixture into the scalding milk and cook until thickened.
Remove from heat and let cool slightly before pouring over the fruit.
Bake and serve
Beat the egg whites and gradually add 3 tablespoons of sugar until stiff peaks form. Spread the frosting over the pudding and brown it in a 400°F (200°C) oven.
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.
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Pineapple + milktop 12% of all pairsSmell alikemoderateCooked together885 recipes
Shared aroma: methyl 2-methylbutyrate (fruity, apple).
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Milk + flourtop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Sugar + flourtop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
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Flour + eggtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Milk + eggtop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
Milk and flour barely smell alike, yet cooks put them together in 78,219 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
- Eggs
- Yolks thicken the custard and whites form the stiff meringue topping.
- Flour
- Starch thickens the milk mixture into a smooth, sliceable custard.
- Milk
- Forms the liquid base of the custard, giving it body and richness.
- Pineapple
- Supplies the fruit flavor and acidity that cuts through the sweet custard.
The step that matters
Cooking the custard until thickened. Flour starch only thickens fully when the mixture reaches a simmer and is stirred constantly. Undercooked custard stays thin and can taste pasty, and it may thin further once poured over the fruit.
Swap the pineapple
How well each one fits the dish's main ingredients (sugar, milk, flour, egg):
- Vanillafits better
- Raisinfits better
- Figfits better
- Pineapplethe original
Fit is the average pairing score against sugar, milk, flour, 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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