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Dessert

Cheeby Pudding

A sweet pudding made with eggs, milk, flour, baking powder, salt, cherries, and a butter-sugar sauce.

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 ↓

Cheeby Pudding

Ingredients

Directions

Make the batter

  1. Beat the eggs well.

  2. Add the sweet milk, baking powder, and salt, mixing thoroughly.

  3. Gradually add sifted flour until you achieve a stiff batter.

  4. Gently fold in as many cherries as you can.

Cook and serve

  1. Boil or steam the mixture for 1 hour.

  2. For the sauce, cream together butter and sugar to taste.

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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Sauce + sugartop 13% of all pairs
    Smell alikestrong
    Cooked together5,147 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Flour and butter 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

Eggs
Bind the batter and add structure as they set during cooking.
Baking powder
Releases gas in the batter, helping the pudding rise and turn light.
Sifted flour
Forms the body of the batter, giving the pudding its structure as it sets.
Cherries
Add moisture, sweetness and fruit flavour throughout the pudding.

The step that matters

Gradually add sifted flour until you achieve a stiff batter. Adding flour gradually lets you judge the batter's consistency. Too much flour makes the pudding dense and dry, while too little leaves it too loose to hold its shape and the cherries.

“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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