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Dessert

Raspberry Pudding

A baked pudding made with milk, eggs, flour, baking powder, salt, and raspberries.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and butter 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

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the batter

  1. Preheat oven to 400°F (200°C).

  2. In a bowl, mix the milk and beaten eggs.

  3. Combine the flour, baking powder, and salt, then stir into the milk and egg mixture.

  4. Gently fold in the floured raspberries.

Bake and serve

  1. Pour the batter into a greased mold or pudding dish.

  2. Bake in the oven for three hours.

  3. Serve with hard 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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: decanal (soap, orange peel).

Flour and butter 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
Bind the batter and help give the pudding its set structure as they cook.
Flour
Forms the starch structure that holds the pudding together as it bakes.
Baking powder
Releases gas in the batter so the pudding rises and turns lighter.
Milk
Adds moisture and liquid so the batter pours and bakes into a soft pudding.
Raspberries
Add tart fruit flavour and moisture pockets throughout the pudding.

The step that matters

Fold in the floured raspberries gently. Raspberries are dredged in flour so they stay suspended instead of sinking. Folding gently keeps the batter airy so it rises rather than deflating and turning dense.

“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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