Name: Blackberry Pudding
Ingredients: blackberries; flour; water or milk for batter; sauce for serving

Why it works: Flour and milk 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 ↓

Blackberry Pudding

Ingredients

blackberries
flour
water or milk for batter
sauce for serving

Directions

Mix blackberries with enough flour to create a soft batter.
Boil the mixture for one hour.
Serve hot with 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.

Flour + milktop 14% of all pairs

Smell alikelow

Cooked together78,219 recipes

Shared aroma: isobutyraldehyde (malty, green).
Flour + saucetop 18% of all pairs

Smell alikemoderate

Cooked together8,078 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Milk + saucetop 29% of all pairs

Smell alikelow

Cooked together3,759 recipes

Shared aroma: ethanol (alcoholic, ethereal).

Flour and milk 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

Blackberries: Provide the main fruit flavour, sweetness and moisture to the pudding.
Flour: Thickens the blackberries into a soft batter that holds the pudding together.

“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.