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Dessert

Cherry Pudding

A baked pudding made with eggs, sweet milk, flour, baking powder, and cherries, served with cherry sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Cherry Pudding

Why it works: Milk and cherry work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 851 recipes. Both carry (e,z)-2,6-nonadienal, which smells cucumber, melon. The science ↓

Cherry Pudding

Ingredients

Directions

Make the batter

  1. Preheat the oven to 400°F (200°C).

  2. In a bowl, beat the eggs and mix in the sweet milk.

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

  4. Stir in the baking powder and cherries.

Bake and serve

  1. Pour the mixture into a well-greased mold.

  2. Bake for about 1 hour until set and lightly browned.

  3. Invert the mold onto a dish and serve with cherry 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.

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. Milk + cherrytop 13% of all pairs
    Smell alikemoderate
    Cooked together851 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + cherrytop 16% of all pairs
    Smell alikemoderate
    Cooked together1,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + saucetop 18% of all pairs
    Smell alikemoderate
    Cooked together8,078 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Milk and flour barely smell alike, yet cooks put them together in 78,219 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 help the pudding set as it bakes.
Sweet milk
Adds moisture and softness to the batter.
Flour
Provides the structure that holds the pudding together.
Baking powder
Releases gas in the oven, helping the pudding rise and lighten.
Cherries
Add fruit flavor and moisture throughout the pudding.

The step that matters

Adding the flour gradually. Flour proteins form gluten as they are mixed, and too much flour makes the batter stiff and the pudding dense and dry. Adding it slowly lets you stop once the batter is stiff but still smooth.

Swap the cherry

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

  1. Raisinfits better
  2. Vanillafits better
  3. Figfits better
  4. Cherrythe original

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

More cherry pudding recipes

Steamed 12Boiled 4Sauce 3 See all 111 →

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