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Dessert

Austrian Pudding

A fruit-based pudding made with raspberries, cake crumbs, almonds, and eggs, baked until set.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Austrian Pudding

Oven, in the book's wordsA moderate oven

Ingredients

Directions

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

Prepare the raspberries

  1. Place raspberries and ½ cup moist sugar in a jar in a saucepan of boiling water and cook them halfway.

Make the batter

  1. In a bowl, beat the egg yolks and castor sugar until thick and creamy.

  2. Add cake crumbs, ground almonds, cream, and melted butter to the yolk mixture.

  3. Gently fold in the stiffly whisked egg whites.

Bake and serve

  1. Once raspberries are ready, place them with their juice in a buttered fireproof souffle dish.

  2. Cover with the egg mixture and decorate with halved glace cherries.

  3. Bake in a moderate oven (350°F / 175°C) for about 30 minutes.

  4. Serve hot.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

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

  3. Almond + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

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

  4. Almond + creamtop 16% of all pairs
    Smell alikemoderate
    Cooked together5,130 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Eggs
Whisked whites lift the mixture, and yolks enrich and bind it as it sets.
Cake crumbs
Provide bulk and absorb moisture, giving the pudding a soft, cake-like body.
Ground almonds
Add richness and a moist, tender texture to the pudding.
Raspberries
Release juice that flavours and moistens the base, adding acidity and fruitiness.
Castor sugar
Sweetens the batter and helps the yolks whip to a thick, creamy state.
Butter
Adds fat for richness and a tender crumb.

The step that matters

Folding in the egg whites. Egg whites hold air from whisking, which gives the pudding its rise. Folding gently preserves that air; stirring or beating deflates the foam and leaves a dense result.

Swap the almond

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

  1. Almondthe original
  2. Pecansfits about as well
  3. Filbertfits less well
  4. Pistachiofits less well

Fit is the average pairing score against sugar, egg, cream, butter. 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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