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Dessert

Blackberry Pudding

A steamed pudding made with milk, eggs, flour, baking powder, blackberries, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Blackberry Pudding

Ingredients

Directions

Make the batter

  1. Sift the baking powder and flour together to make a stiff batter.

  2. Stir in the blackberries.

Steam and serve

  1. Grease a mold with butter and pour the batter into it.

  2. Steam the pudding for one hour.

  3. Serve with a liquid or hard sauce, as preferred.

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

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

Flour
Forms the structure of the stiff batter that holds the pudding together.
Eggs
Bind the batter and help it set firmly as it cooks.
Baking powder
Releases gas in the batter, helping the pudding rise and turn light.
Milk
Adds moisture and loosens the batter to a workable consistency.
Blackberries
Add fruit flavor, sweetness and moisture to the pudding.

The step that matters

Make a stiff batter. The batter must be stiff enough to hold its shape and suspend the blackberries. If it is too thin, the berries sink and the pudding turns heavy and wet after steaming.

“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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