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Dessert

Blackberry Jam Pudding

A baked pudding made with sugar, blackberry jam, butter, flour, cream, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 Jam 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 the batter

  1. Cream the butter and sugar together.

  2. Add the egg yolks and blackberry jam, and mix well.

  3. Stir in the flour and cream until combined.

  4. Fold in the beaten egg whites gently.

  5. Pour the mixture into a greased baking dish.

Bake

  1. Bake for 45 minutes or until set.

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. Blackberry + buttertop 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

Eggs
Egg yolks enrich and set the custard, while beaten whites add lightness and rise.
Flour
Provides structure by setting with the eggs as the pudding bakes.
Butter
Adds richness and tenderness to the batter.
Sugar
Sweetens the pudding and helps tenderise the creamed mixture.
Blackberry jam
Adds fruit flavour, sweetness and moisture to the batter.
Cream
Adds moisture and richness, producing a softer, smoother texture.

The step that matters

Folding in the beaten egg whites. Egg whites hold air only when beaten, and overmixing deflates them. Folding gently keeps the trapped air, which gives the pudding its light texture as it bakes.

Swap the blackberry

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

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

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