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Dessert

Huckleberry Pudding

A baked dessert made with eggs, sugar, milk, butter, flour, baking powder, and huckleberries.

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 ↓

Huckleberry 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. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat the oven to 350°F (175°C).

Make the batter

  1. In a bowl, beat the egg and mix in the sugar and milk.

  2. Add the softened butter and mix until combined.

  3. In another bowl, whisk together the flour and baking powder.

  4. Gradually add the dry ingredients to the wet mixture, stirring until smooth.

  5. Gently fold in the huckleberries.

Bake

  1. Pour the batter into a greased baking dish and bake for 30-40 minutes or until golden.

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

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour 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
Provides the structure that sets the pudding as it bakes.
Baking powder
Releases gas during baking so the pudding rises and becomes light.
Egg
Binds the batter and helps it set into a tender, cohesive crumb.
Butter
Adds richness and tenderness to the crumb.
Sugar
Sweetens the pudding and helps it brown golden on top.
Huckleberries
Add fruity flavour and moisture that bake into the batter.

The step that matters

Gradually add the dry ingredients to the wet mixture, stirring until smooth. Adding flour in stages and stirring just until smooth keeps lumps out and limits gluten development, so the pudding stays tender rather than 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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