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Dessert

Cherry Pudding

A steamed pudding made with flour, baking powder, salt, milk, and seeded cherries.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Cherry Pudding

Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Cherry Pudding

Ingredients

Directions

Make the dough

  1. In a bowl, mix together the flour, baking powder, and salt.

  2. Add enough milk to form a stiff dough that can be rolled out to ½ inch thick.

  3. Fold in the seeded cherries.

Shape and steam

  1. Roll the dough up like a jelly cake and pinch the ends together.

  2. Steam the pudding for 2 hours.

Serve

  1. Serve with rich cream 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.

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. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 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

Flour
Forms the structure of the stiff dough that holds the pudding together.
Baking powder
Releases gas during steaming, helping the dough rise and turn light.
Milk
Hydrates the flour so it forms a dough that can be rolled out.
Seeded cherries
Add fruit moisture and sweet-tart flavor throughout the rolled pudding.

The step that matters

Pinch the ends together after rolling. If the ends are not sealed, cherry juice and steam can escape or leak into the water, leaving the pudding dry and misshapen.

“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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