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Dessert

Danish Pudding

A tapioca pudding made with pearl tapioca, water, sugar, salt, and currant jelly, served with cream and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sugar and currant are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 12,256 recipes. The science ↓

Danish Pudding

Ingredients

Directions

Prepare

  1. Soak the tapioca in the cold water overnight.

Cook the pudding

  1. Place the soaked tapioca in a double boiler with the boiling water.

  2. Cook for 1 hour, stirring often, until transparent.

  3. Add the sugar, salt, and jelly. Stir well.

  4. Pour the mixture into a mold to cool.

Serve

  1. Serve with cream and sugar.

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. Sugar + curranttop 26% of all pairs
    Smell alikelow
    Cooked together12,256 recipes

Sugar and currant barely smell alike, yet cooks put them together in 12,256 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

Pearl tapioca
Starch that thickens as it cooks and turns the mixture transparent and jelly-like.
Jelly
Adds fruity sweetness and acidity, and helps the pudding set as it cools.
Sugar
Sweetens the pudding and softens the tart flavour of the jelly.

The step that matters

Cooking until transparent. Tapioca pearls must cook long enough for the starch to fully gelatinize; undercooked pearls stay chalky and firm. Stirring often keeps the starch from settling and scorching on the base of the pan.

“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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