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Dessert

Raspberry Pudding

A baked raspberry pudding made with fresh raspberries, sugar, eggs, milk or cream, and sifted sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Red currant and milk work together. They rank in the top 18% of all ingredient pairs, and cooks put them together in 193 recipes. Both carry isoamyl acetate, which smells banana, pear. 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.

Prepare

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

  2. In a tart dish, combine the raspberries and 10 ounces of sugar.

Make the custard

  1. Beat the yolks of 6 eggs and the whites of 4 eggs until well mixed.

  2. Stir in ½ pint of milk or cream and 2 ounces of sifted sugar.

  3. Whisk the mixture until frothy.

  4. Pour the mixture over the fruit.

Bake and serve

  1. Bake for 30 minutes.

  2. Serve cold, dusted with sifted 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. Red currant + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together193 recipes

    Shared aroma: isoamyl acetate (banana, pear).

  2. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  3. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

  4. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

  5. Red currant + sugartop 26% of all pairs
    Smell alikelow
    Cooked together1,156 recipes

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

Sugar and milk barely smell alike, yet cooks put them together in 77,875 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

Eggs
Yolks and whites bind the custard and help it set as it bakes.
Raspberries
Provide the fruit base and tart flavour that contrasts with the sweet custard.
Milk or cream
Adds moisture and richness, giving the custard a soft, tender texture.
Sugar
Sweetens the fruit and custard and helps the custard keep a tender texture.

The step that matters

Whisking the mixture until frothy. Whisking traps air and blends the eggs, dairy and sugar evenly, so the custard bakes light and smooth rather than dense or streaked.

Swap the red currant

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

  1. Vanillafits better
  2. Figfits better
  3. Raisinfits better
  4. Red currantthe original

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