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Dessert

Danish Pudding

A sweet pudding made from tapioca, water, salt, sugar, jelly, and served with cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Danish Pudding

Ingredients

Directions

Prepare

  1. Wash the tapioca and soak it overnight in the water.

Cook and set

  1. In the morning, cook the tapioca in a double boiler for 1 hour, stirring occasionally.

  2. Add salt, sugar, and jelly, and mix thoroughly.

  3. Pour into a mold or serving cups that have been dipped in cold water.

  4. Place in a cool place to set until dinner or tea.

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 + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

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

What each ingredient does

Tapioca
Starch that swells and thickens as it cooks, giving the pudding its body and gel-like set.
Sugar
Adds sweetness and contributes to the pudding's flavor balance.
High-colored jelly
Adds fruit flavor and color, and its pectin can help the pudding set.

The step that matters

Cook the tapioca gently in the double boiler. Tapioca starch must be fully cooked to become translucent and tender. Stirring occasionally helps prevent scorching and lumps, and the pudding thickens as it cools and sets.

“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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