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Dessert

Cherry Pudding, Boiled

A boiled pudding made with cherries, suet crust, sugar, and lemon rind.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and lemon are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 53,532 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Cherry Pudding, Boiled

Ingredients

Directions

Prepare

  1. Prepare a good suet crust.

  2. Line a buttered round basin, leaving some over the rim.

  3. Fill the basin with cherries, then add sugar and lemon rind.

Cook

  1. Wet the edges of the crust.

  2. Cover the pudding and press the edges tightly.

  3. Tie a floured cloth over the pudding.

  4. Place the pudding in a saucepan of boiling water.

  5. Keep the water boiling for about two hours for a small pudding.

Serve

  1. Dip the basin in cold water for a moment.

  2. Serve with sifted sugar.

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. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and lemon barely smell alike, yet cooks put them together in 53,532 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

Suet crust
Forms a sturdy pastry wrapper that holds the filling and steams to a tender, rich crust.
Cherries
Provide the main fruit filling, releasing juice that moistens the pudding as it steams.
Sugar
Sweetens the cherries and balances their tartness.
Lemon rind
Adds bright aroma and a touch of acidity that lifts the fruit flavor.

The step that matters

Press the edges tightly. A loose seal lets boiling water seep into the basin and soak the filling, making the crust soggy and the pudding watery. A firm, wet-sealed edge keeps steam contained so the pudding cooks evenly.

“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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