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Dessert

Cherry Pudding

A baked or boiled pudding made with eggs, milk, flour, grated bread, suet, salt, preserved cherries, and a butter-sugar-wine sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Cherry Pudding

Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. 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

  1. Beat the eggs until very light.

  2. Add the milk, flour, grated bread, chopped suet, and salt; mix well.

  3. Fold in the preserved cherries or damsons.

Cook and serve

  1. Bake at 350°F (175°C) or boil until cooked through.

  2. For the sauce, melt butter and mix with sugar and wine.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Sauce + sugartop 13% of all pairs
    Smell alikestrong
    Cooked together5,147 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Flour and butter 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
Beaten eggs add air and bind the pudding into a set, structured crumb.
Flour
Provides structure so the pudding holds together once cooked.
Grated bread
Soaks up moisture and lightens the texture of the pudding.
Suet
Adds fat that keeps the pudding moist and rich as it cooks.
Preserved cherries or damsons
Add fruit flavour, sweetness and acidity throughout the pudding.

The step that matters

Beat the eggs until very light. Whisking air into the eggs gives the batter lift and a lighter crumb. Under-beaten eggs leave the pudding dense and heavy after cooking.

“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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