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Pineapple Pudding

A baked pineapple custard with butter, sugar, eggs, and cream.

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

Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Pineapple 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. Line a dish with rich pastry.

Make the filling

  1. Weigh the grated pineapple and measure an equal weight of sugar and half that weight in butter.

  2. Cream the butter and sugar together.

  3. Beat in the yolks of the eggs, then add the grated pineapple and heavy cream.

  4. Whip the egg whites to stiff peaks and gently fold them into the mixture.

Bake and serve

  1. Pour the mixture into the pastry-lined dish.

  2. Bake until the pastry is done and the pudding is set.

  3. Serve hot.

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 + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  3. Pineapple + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together1,134 recipes

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

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

    Shared aroma: decanal (soap, orange peel).

  5. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Eggs
Yolks enrich and set the custard, while whipped whites lighten its texture.
Butter
Adds richness and fat, giving the filling a tender, smooth texture.
Sugar
Sweetens the pudding and helps cream the butter into a light base.
Pineapple
Provides the main flavour and moisture in the filling.
Heavy cream
Adds moisture and richness, making the filling softer and smoother.

The step that matters

Folding in the egg whites. Whipped whites hold air that gives lightness, and overmixing or stirring vigorously knocks that air out, leaving a dense pudding. Fold gently, just until no white streaks remain.

Swap the pineapple

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

  1. Vanillafits better
  2. Strawberryfits better
  3. Raspberryfits better
  4. Pineapplethe original

Fit is the average pairing score against sugar, butter, egg, cream. 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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