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Dessert

Huckleberry Pudding, Baked

A baked pudding made with bread slices, huckleberries, sugar, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Bread and sugar are a kitchen classic. They rank in the top 32% of all ingredient pairs, and cooks put them together in 8,638 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Huckleberry Pudding, Baked

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Assemble the pudding

  1. Butter both sides of several slices of bread.

  2. Place one slice at the bottom of a pudding dish.

  3. Cover with huckleberries and sprinkle sugar over them.

  4. Add a second layer of bread, then cover with the remaining huckleberries and sugar.

  5. Pour cold water in until nearly up to the top of the fruit.

Bake

  1. Bake in a slow oven at 300°F (150°C) for 30 minutes or more.

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. Bread + sugartop 32% of all pairs
    Smell alikelow
    Cooked together8,638 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Bread
Soaks up the fruit juices and forms the soft, pudding-like body of the dish.
Huckleberries
Provide the main fruit flavour and release juice that moistens the bread as it bakes.
Sugar
Adds sweetness and helps draw out juice from the huckleberries to form a syrup.

The step that matters

Baking until fully set. The pudding needs enough time in a slow oven for the bread to soften and absorb the juices and for the fruit to cook through. Stopping early can leave it wet and under-set in the centre.

“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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