Why it works: Milk and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Cherry 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. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Preheat your oven to 350°F (175°C).
Make the batter
In a mixing bowl, combine the eggs and milk.
Add the baking powder and mix well.
Gradually add flour until the mixture is as thick as cake batter.
Fold in the cherries gently.
Bake
Pour the mixture into a greased baking dish and bake for 30-40 minutes or until set.
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.
Photo for illustrative purposes only · Contact us to use it
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.
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Milk + flourtop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Egg + flourtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Egg + milktop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
Milk and flour barely smell alike, yet cooks put them together in 78,219 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
- Set the pudding and give it structure as they cook.
- Baking powder
- Releases gas during baking so the pudding rises and turns light.
- Flour
- Thickens the liquid into a batter that holds its shape while baking.
- Cherries
- Add fruit flavour and moisture to the pudding.
The step that matters
Fold in the cherries gently. Heavy vigorous stirring knocks air out of the batter and can break the cherries apart, leaving a dense pudding with uneven fruit distribution.
“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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