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Dessert

Hucklebeery Pudding

A steamed pudding made with molasses, baking soda, flour, and huckleberries.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Molasses and flour are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 10,429 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Hucklebeery Pudding

Ingredients

Directions

Make the batter

  1. In a bowl, mix the molasses and baking soda until well combined.

  2. Gradually stir in enough flour to form a thick batter.

  3. Fold in the huckleberries gently.

Steam and serve

  1. Pour the mixture into a basin or pudding bag.

  2. Steam for 4 hours or boil until cooked through.

  3. Serve with a liquid 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. Molasses + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together10,429 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Molasses
Adds sweetness, moisture and a deep, dark flavor to the pudding.
Baking soda
Reacts with the acidic molasses to produce gas that lightens the batter.
Flour
Forms the thick batter structure that holds the pudding together as it cooks.
Huckleberries
Add fruitiness, tartness and moisture throughout the pudding.

The step that matters

Fold in the huckleberries gently. Vigorous stirring breaks the berries and overworks the batter, which can make the pudding dense and streaked with purple. Gentle folding keeps the berries whole and the batter airy.

“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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