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Dessert

Blackberry Pudding

A simple blackberry pudding made by simmering berries with sugar and flour, served hot or cold with cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Blackberry Pudding

Ingredients

Directions

Prepare

  1. Mash the blackberries in a preserving kettle.

  2. Add enough sugar to sweeten the berries.

Make the pudding

  1. Heat over medium heat until it begins to simmer.

  2. Gradually stir in 2 teaspoons of flour.

  3. Cook until well combined and thickened.

Serve

  1. Serve hot or cold with 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 + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Flour + creamtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

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

What each ingredient does

Blackberries
Provide the main flavour, colour and juice that form the pudding's body.
Sugar
Sweetens the berries and balances their natural tartness.
Flour
Its starch thickens the hot berry juices as they cook.

The step that matters

Gradually stirring in the flour. Adding flour slowly while stirring spreads the starch evenly through the hot juice, preventing lumps. Cooking until thickened lets the starch granules swell and set the mixture.

“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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