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Dessert

Pineapple Pudding

A baked pineapple custard made with butter, sugar, milk, cornstarch, eggs, and grated pineapple.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Pineapple Pudding

Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Pineapple Pudding

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

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

Make the batter

  1. Cream the butter and sugar until light.

  2. Add the egg yolks, grated pineapple, milk, and cornstarch, mixing well.

  3. Gently fold in the beaten egg whites.

  4. Pour the mixture into a well-buttered pudding tin.

Bake and serve

  1. Bake for 30 minutes.

  2. Serve with whipped cream, hot or cold.

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.

Photo for illustrative purposes only · Contact us to use it

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 + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Pineapple + milktop 12% of all pairs
    Smell alikemoderate
    Cooked together885 recipes

    Shared aroma: methyl 2-methylbutyrate (fruity, apple).

  3. Pineapple + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together1,134 recipes

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

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Butter + sugartop 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

Eggs
Egg yolks enrich and set the custard, while whipped whites lighten the texture.
Butter
Creaming with sugar traps air and adds richness and a tender crumb.
Sugar
Sweetens the pudding and helps the butter cream to a light, aerated base.
Cornstarch
Thickens the pineapple and milk mixture so the pudding holds its shape.
Milk
Adds moisture and softness to the custard base.
Pineapple
Provides the main flavor and moisture, with its acidity brightening the sweetness.

The step that matters

Gently fold in the beaten egg whites. Folding rather than stirring keeps the air in the whites, which lifts the pudding as it bakes. Overmixing deflates the foam and leaves a dense result.

Swap the pineapple

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

  1. Vanillafits better
  2. Figfits better
  3. Coconutfits better
  4. Pineapplethe original

Fit is the average pairing score against butter, sugar, milk, 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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