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Dessert

Blackberry Pudding Baked

A baked pudding made with butter, brown sugar, flour, blackberries, 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 flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Blackberry Pudding Baked

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.

Prepare the batter

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

  2. Cream the butter in a bowl.

  3. Gradually add the brown sugar and the egg yolks; beat until very light.

  4. In a separate bowl, beat the egg whites to a stiff froth.

  5. Alternately add the egg whites and flour to the butter mixture.

  6. Gently stir in the blackberries.

Bake and serve

  1. Pour the batter into a buttered pudding dish.

  2. Bake for 1.5 hours.

  3. Serve hot with wine sauce or 'Fairy Butter'.

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 + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: decanal (soap, orange peel).

  5. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

Butter and flour 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
Whipped whites add lift and airy structure, while yolks enrich the batter and help it set.
Flour
Provides structure so the batter sets into a sliceable pudding as it bakes.
Butter
Creamed with sugar to trap air and add richness and tender texture.
Brown sugar
Adds sweetness and molasses flavor, and moisture for a soft crumb.
Blackberries
Add fruit moisture, tartness and color throughout the pudding.

The step that matters

Folding in the egg whites. Egg whites whipped to a stiff froth trap air that gives lift. Adding them alternately with flour and deflating them too much or overmixing will make the pudding 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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