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Dessert

Raspberry Pudding

A baked milk and egg yolk pudding topped with raspberries and meringue.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Raspberry 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.

Make the pudding

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

  2. In a bowl, combine milk, egg yolks, 1 cup sugar, melted butter, bread crumbs, lemon rind, lemon juice, and spice.

  3. Pour the mixture into a baking dish and bake until set.

  4. Let the pudding cool after baking.

Top and finish

  1. Top with fresh or preserved raspberries.

  2. In a separate bowl, beat the egg whites until stiff peaks form, then gradually add 1 cup sugar.

  3. Spread the meringue over the berries and brown slightly in the oven.

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 + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Milk
Forms the liquid base that soaks the bread crumbs and sets into a custard.
Egg yolks
Thicken the custard as they set, giving the pudding a tender, sliceable body.
Bread crumbs
Absorb the milk and egg mixture, giving the pudding its bulk and soft texture.
Egg whites
Whipped into a meringue that stays airy and browns lightly on top.
Sugar
Sweetens the custard and, whipped with the egg whites, stabilizes the meringue.

The step that matters

Baking the pudding until set. Egg proteins set with heat, so underbaking leaves a runny custard while overbaking can make it grainy and weepy. Check that the center is just firm before cooling.

Swap the lemon

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

  1. Vanillafits better
  2. Figfits better
  3. Peachfits about as well
  4. Lemonthe original

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