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Dessert

Steamed Cranberry Pudding

A steamed pudding made with butter, sugar, eggs, flour, baking powder, milk, and cranberries.

From an old cookbook · modernised transcription
By Fannie Merritt Farmer · From a historical cookbook (Project Gutenberg) · 7 ingredients
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Why it works: Butter and milk 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 ↓

Steamed Cranberry Pudding

Ingredients

Directions

Make the batter

  1. Cream the butter, add sugar gradually, and eggs well beaten.

  2. Mix and sift flour and baking powder and add alternately with milk to first mixture.

  3. Stir in berries.

Steam and serve

  1. Turn into buttered mould and cover.

  2. Steam for three hours.

  3. Serve with thin cream, sweetened and flavored with nutmeg.

Nutrition, whole recipe (rough)

833Calories
27 gProtein
26 gFat
120 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49

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

By Fannie Merritt Farmer. Recipe from a historical cookbook (Project Gutenberg).

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.

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 + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Sugar + flourtop 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).

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

Butter
Creamed with sugar to trap air and give the pudding a tender, rich crumb.
Eggs
Add structure and richness, helping the batter set as it steams.
Flour
Forms the main structure of the pudding as the batter sets.
Baking powder
Releases gas during steaming, helping the pudding rise and stay light.
Milk
Adds moisture and loosens the batter so it blends evenly.
Cranberries
Add tart flavor and bright pockets of color throughout the pudding.

The step that matters

Steam for three hours. Steaming must stay gentle and the water must not run dry, because steady, moist heat cooks the batter through evenly without drying or toughening it.

“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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