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Baked Gooseberry Pudding

A baked pudding made from gooseberries, eggs, butter, sugar, and breadcrumbs or biscuits.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Baked Gooseberry Pudding

Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Baked Gooseberry 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 the fruit

  1. Strew gooseberries in a jar over a hot hearth or in a saucepan of water until they pulp.

  2. Press a pint of the juice through a coarse sieve.

Make the custard

  1. Beat the juice with 3 yolks and the whites of the eggs, and strain the mixture.

  2. Add 1½ ounces of butter and sweeten to taste.

  3. Mix in a few crumbs of bread or Naples biscuit for consistency.

Bake and serve

  1. Put a crust around the dish and pour in the mixture.

  2. Bake for 30 minutes at 350°F (175°C).

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.

Photo for illustrative purposes only · Contact us to use it

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

    Shared aroma: decanal (soap, orange peel).

  4. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Egg + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

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

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

What each ingredient does

Eggs
Egg yolks and whites set the pudding into a soft, sliceable custard when baked.
Gooseberries
Provide the main fruit flavour and the pulp and juice that form the body of the pudding.
Butter
Adds richness and a smoother, more tender texture to the custard.
Bread crumbs or naples biscuit
Absorb liquid and help thicken the mixture to the right consistency.

The step that matters

Straining the egg and juice mixture. Straining removes stringy egg membranes and fruit fibres, so the custard bakes smooth rather than lumpy or grainy. Eggs left unstrained can also set unevenly.

“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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