Why it works: Milk and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Baked 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.
Make the batter
In a bowl, combine milk, eggs, flour, yeast, salt, and boiling water to make a batter, leaving out the huckleberries.
Set the batter in a warm place to rise for about 4 hours.
If the batter is light, gently stir in the dredged huckleberries.
Bake and serve
Pour the mixture into a buttered cake mold.
Bake in a 350°F (175°C) oven for 1 hour.
Turn out and serve with hard sauce.
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.
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Milk + flourtop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Egg + flourtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Milk + eggtop 18% of all pairsSmell alikemoderateCooked together88,785 recipes
Shared aroma: 2-nonenal (fatty, green).
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
- Add structure and richness, helping the pudding set as it bakes.
- Flour
- Forms the batter's structure, setting into the body of the pudding as it bakes.
- Yeast
- Produces gas during the rise, lightening the batter before baking.
- Milk
- Adds moisture and softness, and helps the batter brown in the oven.
- Huckleberries
- Add fruit flavor and juicy pockets; flouring them helps keep them suspended in the batter.
The step that matters
Stirring in the huckleberries. Stir gently and only after the batter has risen. Heavy mixing deflates the gas the yeast produced, and the flour-dusted berries stay more evenly spread when folded in rather than beaten.
“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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