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Dessert

Orchard Cherry Pudding

A baked pudding made with milk, eggs, flour, cherries, strawberries, butter, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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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 ↓

Orchard Cherry Pudding

Ingredients

Directions

Make the batter

  1. Combine milk, eggs, baking powder, and salt in a bowl.

  2. Add enough flour to make a stiff batter.

  3. Gently mix in the seeded sour cherries.

  4. Pour the batter into a floured bag or mold.

Cook and serve

  1. Boil for 1½ hours.

  2. Cream butter and sugar for the strawberry sauce.

  3. Stir in the mashed strawberries and serve with the pudding.

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + sugartop 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).

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

Eggs
Bind the batter and help give the pudding its set structure.
Flour
Provides the body that makes the batter stiff enough to hold its shape.
Baking powder
Releases gas that helps the pudding rise and turn light.
Sour cherries
Add tart fruit flavour and moisture throughout the pudding.
Butter
Adds richness and fat to the strawberry sauce.
Sugar
Sweetens the strawberry sauce and helps it blend smoothly with the butter.

The step that matters

Pour the batter into a floured bag or mold. Flour on the container keeps the pudding from sticking as it sets. The batter must be stiff enough to hold its shape, because a thin batter will spread and cook unevenly in boiling water.

“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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