Skip to main content
Dessert

Raspberry Pudding

A layered pudding made with raspberry jam, breadcrumbs, butter, eggs, and brown breadcrumb coating.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Raspberry and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 1,308 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Raspberry Pudding

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Make the mixture

  1. Cream the butter and caster sugar together until thick and smooth.

  2. Beat in the eggs one at a time.

  3. Add the breadcrumbs and mix well.

Layer and bake

  1. Butter a plain mold and coat it completely with brown breadcrumbs.

  2. Place a layer of the mixture at the bottom and cover it thickly with jam, ensuring it doesn't touch the sides.

  3. Repeat layering until the mold is full, finishing with the mixture on top.

  4. Bake in a moderate oven at 350°F (175°C) for 1 to 1½ hours.

Serve

  1. Serve with custard or another suitable sauce.

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. Raspberry + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together1,308 recipes

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

  2. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

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

  5. Raspberry + sugartop 21% of all pairs
    Smell alikelow
    Cooked together3,101 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

Butter
Creamed with sugar to trap air and give the pudding a rich, tender body.
Eggs
Bind the mixture and set during baking to give the pudding structure.
Breadcrumbs
Absorb moisture and egg, giving the pudding its body and soft crumb.
Raspberry jam
Adds sweetness, fruity flavour and moisture between the layers.
Castor sugar
Sweetens the batter and helps create a smooth, aerated creamed base.

The step that matters

Keeping the jam off the mold sides. Jam that touches the sides can scorch or stick during baking, so layers should be spread thickly but kept away from the edges.

Swap the raspberry

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

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

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

You might also like

Raspberry JamRaspberry Jam150 recipesRaspberry CreamRaspberry Cream82 recipesRaspberry IceRaspberry Ice29 recipesRaspberry Ice CreamRaspberry Ice Cream24 recipes