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Dessert

Blackberry Pudding, No. 1

A steamed pudding made with eggs, milk, flour, butter, baking powder, salt, and blackberries.

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 ↓

Blackberry Pudding, No. 1

Ingredients

Directions

Make the batter

  1. Beat the eggs together until light.

  2. Stir in the milk, flour, salt, and melted butter while beating continuously.

  3. Add the baking powder and mix well.

  4. Gently fold in the blackberries.

Steam and serve

  1. Pour the batter into a greased mold.

  2. Cover the mold and place it in a kettle of boiling water.

  3. Steam for three hours.

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Flour and butter 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
Bind the batter and add structure as the pudding sets.
All-purpose flour
Forms the gluten and starch network that gives the pudding its body.
Baking powder
Releases gas in the batter, helping the pudding rise and turn light.
Milk
Hydrates the flour and adds moisture and tenderness.
Blackberries
Add fruit flavour, tartness, and moisture throughout the pudding.

The step that matters

Gently fold in the blackberries. Overmixing breaks the batter's air bubbles and can crush the berries, streaking the pudding purple and making it dense. Folding keeps the batter light and the berries whole.

“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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