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Dessert

Raspberry Pudding, No. 1

A baked raspberry pudding made with eggs, sugar, butter, milk, flour, baking powder, and fresh raspberries.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Raspberry Pudding, No. 1

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.

Make the batter

  1. Beat the yolks of the eggs and mix with sugar and creamed butter.

  2. Add milk, beaten egg whites, flour, and baking powder to the mixture.

  3. Gently fold in the raspberries.

  4. Pour the batter into a greased baking dish.

Bake and serve

  1. Bake at 350°F (175°C) until golden brown.

  2. Serve with berry sauce or custard.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Eggs
Egg yolks enrich the batter and whites, beaten, lighten it for a tender structure.
Butter
Adds fat for richness and a tender crumb.
Flour
Provides the structure that holds the batter together as it bakes.
Baking powder
Releases gas during baking so the pudding rises and becomes light.
Raspberries
Add moisture, tartness and fruity flavour through the batter.

The step that matters

Gently fold in the raspberries. Vigorous stirring breaks down the beaten egg whites and deflates the batter, so the pudding bakes up dense. Fold just until the berries are evenly distributed.

“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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