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 ↓
Cherry Pudding
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
In a large bowl, beat the eggs until well combined.
Add the melted butter and milk, mixing until smooth.
Gradually stir in the dried cherries. Mix until a thick batter forms.
Bake
Pour the batter into a greased baking dish.
Bake in a moderate oven at 350°F (175°C) until set.
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.
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Butter + milktop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Egg + buttertop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
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Egg + milktop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Eggs
- Set the custard-like structure as they cook, holding the pudding together.
- Melted butter
- Adds richness and fat, giving a tender texture to the pudding.
- Milk
- Provides liquid that makes a smooth batter and moistens the pudding as it bakes.
- Dried cherries
- Add chewy texture and concentrated fruity sweetness throughout the pudding.
The step that matters
Bake until set. Eggs thicken as they heat, so underbaking leaves the pudding loose and overbaking can make it dry and rubbery. Check that the center is firm before removing it from the oven.
“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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