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Dessert

Raspberry Pudding

A baked pudding made with butter, sugar, raspberry jam, bread crumbs, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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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 ↓

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.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. In a bowl, rub together the butter and sugar until creamy.

  3. Separate the eggs, beating the yolks and whites in different bowls.

Make the mixture

  1. Mash the raspberry jam and fold in the beaten egg whites until stiff.

  2. Combine all ingredients to form a smooth paste.

Layer, bake and serve

  1. Butter a pudding dish and layer the bottom with bread crumbs.

  2. Add a layer of the raspberry mixture, then another layer of crumbs.

  3. Repeat the layers until the dish is full, finishing with crumbs on top.

  4. Bake for 1 hour.

  5. Serve in the baking dish with raspberry fruit 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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

  3. Raspberry + breadtop 15% of all pairs
    Smell alikemoderate
    Cooked together70 recipes

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

  4. Butter + raspberrytop 16% of all pairs
    Smell alikemoderate
    Cooked together1,308 recipes

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

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

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Eggs
Yolks help set the custard, while beaten whites add lift and a lighter texture.
Butter
Adds richness and a tender crumb by coating the other ingredients with fat.
Sugar
Adds sweetness and helps the top brown during baking.
Raspberry jam
Supplies fruit flavor, sweetness and moisture to the layers.
Bread crumbs
Provide the structure of the pudding and soak up the moist fruit mixture.

The step that matters

Folding in the beaten egg whites. Egg whites hold air only while they are stiff. Folding gently keeps that air in the mixture, so the pudding rises lightly rather than turning dense.

Swap the raspberry

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

  1. Vanillafits better
  2. Figfits better
  3. Datesfits about as well
  4. Raspberrythe original

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

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