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Dessert

Cherry Pudding

A dessert made with flour, grated bread, milk, eggs, suet, cherries, butter, sugar, and wine.

From an old cookbook · modernised transcription
By Mary Randolph (1762–1828) · From a historical cookbook (Internet Archive) · 5 ingredients
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Cherry Pudding

Why it works: Bread and milk are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Cherry Pudding

Ingredients

Directions

Prepare the batter

  1. Beat six eggs very light.

  2. Add half a pint of milk.

  3. Add six ounces flour.

  4. Add eight ounces grated bread.

  5. Add twelve ounces suet, chopped fine. Add a little salt.

Add the fruit and cook

  1. When it is well beaten, mix in eighteen ounces preserved cherries or damsins.

  2. Bake or boil it.

  3. Make a sauce of melted butter, sugar and wine.

Nutrition, whole recipe (rough)

682Calories
27 gProtein
14 gFat
108 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Mary Randolph (1762–1828). 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. See the original page.

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 + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, 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

Eggs
Bind the batter and give it structure as they set with heat.
Flour
Provides starch that sets with the eggs to give the pudding body.
Grated bread
Absorbs liquid and helps give the pudding a soft, light crumb.
Suet (in the method)
Adds fat that makes the pudding rich and tender.
Milk
Adds moisture that loosens the batter and keeps the pudding soft.
Preserved cherries (in the method)
Add sweetness, fruity flavour and pockets of moisture through the pudding.

The step that matters

Beat the batter well before adding the cherries. A well-beaten batter is smooth and holds its body, so the cherries stay spread evenly instead of sinking to the bottom while the pudding cooks.

“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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