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Dessert

Iced Cherry Pudding with Whipped Cream

A chilled pudding made from cherries, sugar, water, and corn starch, served with whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Iced Cherry Pudding with Whipped Cream

Ingredients

Directions

Make the cherry mixture

  1. In a saucepan, combine the sugar and ½ cup of cold water. Bring to a boil.

  2. Add the pitted cherries to the boiling sugar and cook for a few minutes until just tender, being careful not to break them.

  3. In a separate bowl, mix the corn starch with 1 cup of cold water until smooth.

  4. Stir the corn starch mixture into the cherries and cook, stirring often, until the mixture thickens.

Mold and serve

  1. Pour the mixture into molds that have been wet with cold water and let cool.

  2. Place the molds next to ice to chill completely.

  3. Serve the pudding turned out from the molds, surrounded by cold whipped cream.

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. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Sugar + corntop 21% of all pairs
    Smell alikelow
    Cooked together7,168 recipes

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

  3. Corn + creamtop 25% of all pairs
    Smell alikelow
    Cooked together2,532 recipes

    Shared aroma: 2-heptanol (bitter, floral).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Morella cherries
Provide the fruit flavor and the main body of the pudding.
Granulated sugar
Sweetens the pudding and helps form a syrup with the cherries.
Corn starch
Thickens the cherry juices so the pudding sets firm enough to unmold.

The step that matters

Stirring the corn starch mixture into the cherries. Corn starch must be fully smooth and stirred often while cooking, or it clumps and will not thicken evenly. It thickens as it heats and gelatinizes, which is what lets the pudding hold its shape when unmolded.

“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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