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Dessert

Bluebekry Pudding

A steamed pudding made with sweet milk, sugar, eggs, butter, flour, baking soda, cream of tartar, and berries.

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

Bluebekry Pudding

Ingredients

Directions

Make the batter

  1. Combine sweet milk, sugar, beaten eggs, and melted butter in a large bowl.

  2. Mix flour, baking soda, and cream of tartar in another bowl.

  3. Gradually stir the dry ingredients into the wet mixture.

  4. Fold in the berries gently.

Steam and serve

  1. Pour the mixture into a greased steaming dish.

  2. Steam for 1 hour.

  3. Serve with sauce.

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.

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

Flour
Forms the main structure of the pudding as the batter sets.
Eggs
Bind the batter and add richness and structure as they set.
Baking soda
Reacts with the cream of tartar to produce gas that lightens the batter.
Cream of tartar
Acidic partner to baking soda, helping the batter rise and giving a lighter texture.
Berries
Add moisture, tartness and flavor to the pudding.

The step that matters

Fold in the berries gently. Overmixing knocks air out of the batter and can crush the berries, turning the color muddy and making the pudding dense. Gentle folding keeps the batter light and the berries whole.

“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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