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Dessert

Baked Mulberry Pudding

A baked dessert made with butter, sugar, eggs, milk, flour, baking powder, and mulberries.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 Mulberry Pudding

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the batter

  1. Preheat the oven to 350°F (175°C).

  2. Rub the butter into the sugar until well combined.

  3. Add the eggs and sweet milk, mixing thoroughly.

  4. In a separate bowl, combine the flour and baking powder.

  5. Gradually add the dry ingredients to the wet mixture, stirring until smooth.

  6. Fold in the mulberries gently.

Bake and serve

  1. Pour the batter into a greased baking dish.

  2. Bake for 1 hour or until golden brown.

  3. Serve warm with a liquid 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. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

    Shared aroma: isobutyraldehyde (malty, green).

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
Bind the batter and add structure as they set during baking.
Baking powder
Releases gas in the batter so the pudding rises and becomes light.
Flour
Provides the main structure that sets as the pudding bakes.
Butter
Adds richness and tenderness to the crumb.
Mulberries
Add juicy pockets of fruit flavour and moisture throughout the pudding.

The step that matters

Gradually add the dry ingredients to the wet mixture, stirring until smooth.. Adding flour in portions and stirring until smooth keeps lumps out and prevents overmixing, which can make the pudding tough once the flour's gluten develops.

“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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