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Dessert

Pine Apple Pudding

A steamed pudding made with pineapple, flour, butter, milk, sugar, eggs, and vanilla.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Sugar and syrup match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 5,842 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Pine Apple Pudding

Ingredients

Directions

Make the base

  1. Combine sugar, butter, and milk in a saucepan.

  2. Bring the mixture to a boil.

  3. Remove from heat and stir in flour.

  4. Return to heat and boil for 5 minutes until thick.

  5. Remove from heat and add egg yolks one at a time, stirring thoroughly after each.

Add the fruit and fold in the whites

  1. Add diced pineapple, syrup, and vanilla essence. Mix well.

  2. Whip egg whites until stiff.

  3. Gently fold the whipped egg whites into the mixture.

Steam

  1. Pour the mixture into a buttered and sugared mold. Ensure the mold is only three-quarters full.

  2. Cover with buttered paper.

  3. Steam gently for 1 hour.

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 + syruptop 6% of all pairs
    Smell alikestrong
    Cooked together5,842 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

  3. Apple + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,104 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Pine + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together302 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Flour
Thickens the milk and butter mixture into a firm custard base.
Eggs
Yolks enrich and set the base, while whipped whites add lightness to the pudding.
Butter
Adds richness and fat, giving the pudding a tender texture.
Milk
Forms the liquid base that the flour thickens into a custard.
Sugar
Sweetens the pudding and helps the mold get a sweet, buttered coating.
Pineapple (in the method)
Adds fruit flavour and moisture to the pudding.

The step that matters

Fold in the whipped egg whites gently. Whipped whites trap air that gives the pudding its light texture. Stirring or beating them in vigorously knocks that air out, leaving a dense pudding.

Swap the apple

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

  1. Vanillafits better
  2. Raisinfits better
  3. Lemonfits better
  4. Applethe original

Fit is the average pairing score against pine, flour, butter, milk, sugar, egg, syrup. 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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