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Dessert

Berry Pudding

Berry pudding is a sweet dish made with milk, eggs, flour, and berries, cooked until thick.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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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 ↓

Berry Pudding

Ingredients

Directions

Make the batter

  1. In a bowl, combine milk, eggs, salt, baking soda mixture, and cream of tartar.

  2. Gradually add sifted flour until a thick batter forms.

  3. Gently fold in the dredged berries.

Cook

  1. Boil the mixture until cooked through.

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 + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + creamtop 18% of all pairs
    Smell alikemoderate
    Cooked together29,399 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  5. Cream + flourtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

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
Bind the batter and set the pudding as it cooks.
Flour
Provides structure and thickens the batter so it holds the berries.
Milk
Supplies liquid that hydrates the flour and keeps the pudding moist.
Baking soda
Reacts with cream of tartar to produce gas that lightens the batter.
Cream of tartar
Acidifies the batter and works with baking soda to help it rise.
Berries
Add sweetness, acidity, and flavor throughout the pudding.

The step that matters

Dredge the berries in flour before folding. Flour coating helps keep berries suspended rather than sinking to the bottom, and folding gently avoids crushing them and releasing juice that thins the batter.

“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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