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Dessert

Baked Blackberry Pudding

A baked pudding made with blackberries, butter, milk, flour, salt, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and milk 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 ↓

Baked Blackberry Pudding

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

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

  2. Beat the egg yolks and whites separately until light.

  3. Add the milk to the beaten yolks, then mix in the melted butter.

  4. Gradually add the prepared flour, alternating with the stiffened egg whites.

  5. Grease a broad pudding dish and pour in the batter.

Add the blackberries

  1. Dredge the blackberries with flour and mix with 4 tablespoons sugar.

  2. Gently stir the blackberries into the surface of the batter.

Bake and serve

  1. Cover and bake for 30 minutes, then uncover and bake for an additional 5 minutes.

  2. Serve in the dish with hard brandy or wine 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. Butter + milktop 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. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

Eggs
Whipped whites trap air that lifts the batter, while yolks add richness and set structure.
Prepared flour
Provides the starch and protein that set the batter into a tender, sliceable crumb.
Butter
Adds richness and softness by coating flour proteins, keeping the crumb tender.
Milk
Hydrates the flour and adds moisture and softness to the pudding.
Blackberries
Add juicy pockets of tart fruit; flouring them helps stop them sinking through the batter.

The step that matters

Folding in the egg whites. Beaten egg whites hold air that makes the pudding light. Adding the flour and whites gradually and stirring gently keeps that air in, while overmixing deflates it and leaves a dense pudding.

“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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