Skip to main content
Dessert

Blackberry Pudding or Other Berries

A steamed pudding made from flour, berries, sweet milk, syrup, and baking soda, served with boiled sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

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 or Other Berries

Ingredients

Directions

Prepare the batter

  1. In a bowl, mix a little flour with the fresh berries.

  2. In another bowl, combine the remaining flour, salt, and baking soda dissolved in sweet milk.

  3. Add syrup or molasses to the mixture and stir until smooth.

  4. Gently fold in the berries, being careful not to break them.

Steam and serve

  1. Grease a mold with butter and pour in the batter.

  2. Place the mold in boiling water, ensuring the water does not reach the top of the mold.

  3. Keep the water boiling for at least two hours.

  4. Serve with boiled 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. 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. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + syruptop 16% of all pairs
    Smell alikemoderate
    Cooked together2,540 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Milk + syruptop 25% of all pairs
    Smell alikelow
    Cooked together2,143 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

Sifted flour
Provides the structure that holds the pudding together as it steams.
Fresh berries
Add moisture, flavour and colour to the pudding's crumb.
Baking soda
Reacts with the acidic syrup or molasses to lighten the batter.
Syrup or molasses
Adds sweetness and depth of flavour, and helps keep the pudding moist.
Sweet milk
Hydrates the flour and dissolves the baking soda, forming the batter.

The step that matters

Gently fold in the berries. Folding rather than stirring keeps the berries whole and avoids overworking the batter, which would make the pudding dense and streaked with juice.

“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.

More blackberry pudding recipes

Molasses 4Steamed 4Boiled 3 See all 87 →

You might also like

Oranges in SyrupOranges in Syrup9 recipesSyrup SauceSyrup Sauce6 recipesWhite CakeWhite Cake431 recipesPound CakePound Cake373 recipes