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Dessert

Blackberry Pudding

A baked pudding made with butter, sugar, blackberry jam, eggs, flour, milk, and baking soda.

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

Blackberry Pudding

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the batter

  1. Cream together the butter and sugar.

  2. Add the blackberry jam and eggs, mixing well.

  3. In a separate bowl, dissolve the baking soda in the milk.

  4. Combine the flour and milk mixture with the jam mixture.

Bake and serve

  1. Pour into a well-buttered cake pan.

  2. Bake at 350°F (175°C) until done.

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

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

  2. Blackberry + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together315 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Butter + blackberrytop 13% of all pairs
    Smell alikemoderate
    Cooked together522 recipes

    Shared aroma: gamma-undecalactone (peach, sweet).

  5. Flour + milktop 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

Butter
Creamed with sugar, it traps air and adds richness and a tender crumb.
Sugar
Sweetens the batter and helps hold air when creamed with the butter.
Blackberry jam
Adds fruit flavor, sweetness and moisture to the batter.
Eggs
Bind the batter and add structure as they set in the oven.
Flour
Forms the main structure of the pudding as it bakes.
Baking soda
Releases carbon dioxide gas, helping the pudding rise.

The step that matters

Combining the flour and milk mixture with the jam mixture. Stir only until just combined. Overmixing develops gluten in the flour, which makes the pudding tough and dense rather than tender.

Swap the blackberry

How well each one fits the dish's main ingredients (butter, sugar, egg, flour, milk):

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits about as well
  4. Blackberrythe original

Fit is the average pairing score against butter, sugar, egg, flour, milk. Candidates are from the same food group and used in at least 100 recipes.

“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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