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Dessert

Danish Pudding

A pudding made from soaked tapioca, red currant jelly, water, salt, and sugar, set in a mold and served with whipped cream.

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 water for at least 12 hours.

  2. Transfer the soaked tapioca to a double saucepan.

Cook and set

  1. 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.

  5. 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
Starch that thickens as it cooks and sets the pudding into a firm, tender body.
Red currant jelly
Adds fruit flavor, tartness, and color, and its pectin helps the pudding hold its shape.

The step that matters

Cook for 1½ hours. Tapioca must be cooked long enough for its starch granules to swell fully and become translucent; undercooked tapioca stays chalky and gritty. Gentle heat in a double saucepan prevents scorching and lumps.

“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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