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Dessert

Blackberry Pudding

A baked pudding made with blackberries, milk, sugar, and a blackberry sauce.

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

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. Preheat the oven to 350°F (175°C).

  2. Beat the egg and sugar together in a bowl.

  3. Add the milk and baking soda, then mix well.

  4. Fold in the drained blackberries and enough flour to create a thin batter.

Bake and make the sauce

  1. Pour the batter into a baking dish and bake until done.

  2. For the sauce, boil the water and blackberry juice with the sugar.

  3. Add the butter and enough cornstarch to thicken the sauce.

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. Milk + blackberrytop 11% of all pairs
    Smell alikemoderate
    Cooked together315 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

    Shared aroma: isobutyraldehyde (malty, green).

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 add structure as it sets in the oven.
Baking soda
Reacts with the acidic blackberries and milk to lift the batter as it bakes.
Flour
Provides the starch and structure that hold the thin batter together while baking.
Blackberries
Add moisture, tartness, and fruity flavor to the batter.
Cornstarch
Thickens the blackberry sauce as it heats, giving it body.

Swap the blackberry

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

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

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