Skip to main content
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
Jump to recipe ↓

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

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

  2. Cream the butter in a bowl.

Make the batter

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

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

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

  4. Gently stir in the blackberries.

  5. Pour the batter into a buttered pudding dish.

Bake and serve

  1. Bake for 1.5 hours.

  2. 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
Egg whites hold air for lift, and yolks add richness and structure to the batter.
Flour
Provides the structure that sets the batter into a tender pudding as it bakes.
Butter
Creamed with sugar to trap air and add richness and tenderness.
Brown sugar
Adds sweetness, moisture, and a caramel-like depth of flavor.
Blackberries
Add fruit flavor, tartness, and moisture to the pudding.

The step that matters

Folding in the egg whites. Whites beaten to a stiff froth trap air that gives the pudding lift. Adding them alternately with flour and stirring gently keeps that air from collapsing, so the pudding stays light rather than 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.

More blackberry pudding recipes

Molasses 4Steamed 4Boiled 3 See all 87 →

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes