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Dessert

Cherry Pudding

A baked or boiled pudding made with eggs, milk, flour, grated bread, suet, salt, preserved cherries, and a butter‑sugar‑wine sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Cherry Pudding

Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. 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.

Make the batter

  1. Beat the eggs very lightly.

  2. Add the milk, flour, grated bread, chopped suet, and salt; mix well.

  3. Fold in the preserved cherries or damsins.

Cook and serve

  1. Bake at 350°F (175°C) or boil until cooked through.

  2. For the sauce, melt butter and mix with sugar and wine.

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.

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.

  1. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Sauce + sugartop 13% of all pairs
    Smell alikestrong
    Cooked together5,147 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 give the pudding its set structure as they cook.
Flour
Provides the starch that gives the pudding its body and firm crumb.
Grated bread
Adds bulk and absorbs liquid, giving a softer, lighter texture.
Suet
Adds fat that keeps the pudding moist and rich as it cooks.
Preserved cherries or damsins
Add fruit sweetness and acidity, with moisture running through the batter.

The step that matters

Bake at 350°F (175°C) or boil until cooked through. Eggs and starch set as they heat, so the pudding must reach a full set throughout. Underdone batter stays wet and collapses when cut, while overcooking makes it dry and tough.

“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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