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Dessert

Blackberry Pudding

A steamed pudding made with sour cream, flour, blackberries, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Cream and sugar are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Blackberry Pudding

Ingredients

Directions

Make the batter

  1. In a bowl, mix sour cream, baking soda, salt, and sugar.

  2. Add flour gradually until you achieve a stiff batter.

  3. Gently fold in the blackberries.

Steam and serve

  1. Transfer the mixture to a pudding dish.

  2. Steam for 30 minutes.

  3. Serve with sugar and cream.

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. Cream + sugartop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Cream + flourtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sour cream
Adds acidity and moisture, and reacts with baking soda to help the pudding rise.
Baking soda
Reacts with the acidic sour cream to produce gas, lightening the batter.
Flour
Provides structure so the batter holds its shape when steamed.
Blackberries
Add fruit flavor, sweetness and moisture to the pudding.

The step that matters

Adding the flour. Flour should be added gradually until the batter is stiff. Too little leaves a loose batter that may not hold its shape, while too much makes the pudding dense and tough, since flour proteins develop structure as they are mixed.

“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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