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Preserved Fruit Pudding

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and raspberry are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 1,308 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Preserved Fruit Pudding

Ingredients

Directions

  1. Thoroughly cream the Nutter or Albeoe with the flour.

  2. Add the baking powder and salt.

  3. Gradually mix in enough cold water to form a dough.

  4. Roll out the dough thinly to the desired length.

  5. Spread raspberry jam over the rolled dough.

  6. Roll the dough up tightly and wrap it in a cloth, tying the ends securely.

  7. Boil the wrapped pudding for 2 hours.

  8. Cut into thick slices and serve with butter sauce.

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 + raspberrytop 16% of all pairs
    Smell alikemoderate
    Cooked together1,308 recipes

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

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

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