Skip to main content
Dessert

Strawberry Cream Pudding

A chilled strawberry cream pudding set in a jelly‑lined mold.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

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 ↓

Strawberry Cream Pudding

Ingredients

Directions

Prepare the mixture

  1. Pass the strawberries through a sieve.

  2. Mix the sieved strawberries with thick cream, sugar, and a little liquid jelly.

Set in the mold

  1. Line a plain mold with a mixture of cochineal and clear plain jelly, about ¼ inch thick.

  2. Pour the strawberry mixture into the lined mold.

  3. Let it cool and set completely.

Turn out and serve

  1. Dip the mold in hot water for a second, then turn it out onto a glass dish.

  2. Decorate with strawberry leaves and flowers.

  3. For egg-shaped molds, use the same mixture with fine florador instead of the regular ingredients.

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. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  3. 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

Strawberries
Provide the main flavour and the pink colour of the pudding.
Thick cream
Adds richness and a soft, smooth texture to the mixture.
Plain jelly
Gelling agent that lets the pudding set firm and hold its shape when turned out.

The step that matters

Let it cool and set completely. Turning the mold out too early can make the pudding collapse or stick, because the gelatine must fully set to hold its shape.

“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.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes