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Dessert

Cherry Pudding

A baked dessert made with eggs, milk, flour, butter, salt, baking powder, cherries, and sprinkled with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Cherry Pudding

Why it works: Milk and butter 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

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the batter

  1. Beat the eggs until light.

  2. Add the milk, salt, and melted butter to the eggs.

  3. Mix in the flour and then the baking powder, beating well.

  4. Pour the mixture into a well-greased baking tin.

Top and bake

  1. Stone the cherries and lay them on top, pressing them down.

  2. Sprinkle the cherries thickly with granulated sugar.

  3. Bake in a 400°F (200°C) oven for 25 minutes.

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

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  5. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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
Bind the batter and add structure as they set in the oven.
Flour
Forms the main structure of the pudding as the batter sets.
Baking powder
Releases gas in the batter, helping the pudding rise and become light.
Milk
Adds moisture and helps form a smooth, pourable batter.
Cherries
Provide fruit flavor and juicy pockets set into the batter.

The step that matters

Pressing the cherries into the batter. Cherries pressed well into the batter stay partly submerged, so they bake into it rather than floating up or sitting loosely on top. Pitted cherries release juice as they heat, which can make the surface wet if the fruit is not evenly spread.

“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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