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Dessert

Danish Pudding

A tapioca pudding flavored with red currant jelly, sweetened with sugar and salt, served chilled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Red currant and sugar are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 1,156 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Danish Pudding

Ingredients

Directions

Prepare

  1. Soak the tapioca in the water for at least 12 hours.

Cook and set

  1. Transfer the soaked tapioca to a double saucepan and cook for 1½ hours.

  2. Add salt and sugar to taste.

  3. Stir in the red currant jelly until well mixed.

  4. Pour the mixture into a mold and set aside until firm.

Serve

  1. Serve with whipped cream.

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 + sugartop 26% of all pairs
    Smell alikelow
    Cooked together1,156 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
Swells during soaking and cooking, thickening the pudding and giving it a soft, set body.
Red currant jelly
Adds fruit flavour, tartness and colour, and its pectin helps the pudding hold its shape.
Castor sugar
Sweetens the pudding and balances the tartness of the currant jelly.

The step that matters

Cooking the soaked tapioca. Tapioca must cook long enough for its starch granules to fully gelatinise and turn translucent. Undercooked tapioca stays chalky and firm, and the pudding will not set properly.

“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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