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Dessert

Blackberry Pudding

A baked blackberry pudding made with butter, sugar, flour, eggs, sweet cream, baking soda, and blackberry juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. 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.

Prepare

  1. Preheat the oven to 350°F (175°C).

Make and bake the batter

  1. In a bowl, beat together the butter and sugar until creamy.

  2. Add the flour, eggs, sweet cream, baking soda, and blackberry juice. Mix well.

  3. Pour the batter into a dripping pan.

  4. Bake until golden and set, then serve hot 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 + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

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

  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. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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
Adds richness and tenderness to the crumb when creamed with sugar.
Eggs
Provide structure and help the pudding set as it bakes.
Flour
Forms the main structure of the batter once baked.
Baking soda
Reacts with the acidic blackberry juice to lift and lighten the pudding.
Canned blackberry juice
Adds fruity flavor, colour and moisture to the batter.

The step that matters

Bake until golden and set. Pudding batter sets as its egg proteins coagulate with heat. Underbaking leaves it wet in the centre, while overbaking dries it out and toughens the texture.

Swap the blackberry

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

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

Fit is the average pairing score against butter, sugar, flour, egg, cream. 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.

More blackberry pudding recipes

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