Skip to main content
Dessert

Raspberry Pudding

A jellied dessert made from raspberry juice, water, sugar, cornstarch, and served with thick cream.

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

Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Raspberry Pudding

Ingredients

Directions

Make the pudding

  1. In a pot, combine raspberry juice and cold water, and bring to a boil without burning.

  2. Sweeten to taste.

  3. Thicken the mixture by gradually adding cornstarch, stirring constantly.

Set and serve

  1. Pour into molds and refrigerate until hardened.

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

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

  2. Raspberry + creamtop 16% of all pairs
    Smell alikelow
    Cooked together1,332 recipes

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

  3. Raspberry + sugartop 21% of all pairs
    Smell alikelow
    Cooked together3,101 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

Cornstarch
Thickens the liquid into a smooth, set pudding as it is heated and stirred.
Raspberry juice
Provides the main flavour and liquid base of the pudding.
Sugar
Sweetens the pudding to taste, balancing the tartness of the raspberries.
Thick cream
Adds richness and a cool, creamy contrast when served with the chilled pudding.

The step that matters

Adding the cornstarch. Cornstarch must be added gradually while stirring constantly, so it disperses without lumps. It thickens only when the mixture is hot enough, so the pudding sets properly once chilled.

Swap the raspberry

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

  1. Vanillafits better
  2. Strawberryfits about as well
  3. Raspberrythe original
  4. Raisinfits about as well

Fit is the average pairing score against sugar, 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.

You might also like

Raspberry JamRaspberry Jam150 recipesRaspberry CreamRaspberry Cream82 recipesRaspberry IceRaspberry Ice29 recipesRaspberry Ice CreamRaspberry Ice Cream24 recipes