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Dessert

Cherry Pudding

A baked pudding made with eggs, milk, flour, baking powder, and cherries, boiled until set.

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

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 ↓

Cherry Pudding

Ingredients

Directions

Prepare the batter

  1. Separate the eggs and beat the yolks.

  2. Add milk, salt, melted butter, and sifted flour mixed with baking powder to the yolks and beat until smooth.

  3. Fold in the beaten egg whites and the halved cherries.

Cook and serve

  1. Pour the mixture into a mold and boil for 1½ hours.

  2. Serve hot with cherry 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.

Photo for illustrative purposes only · Contact us to use it

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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
Yolks enrich the batter, and whipped whites lighten it and add structure as they set.
Flour
Forms the main structure of the pudding as its starch sets during cooking.
Baking powder
Releases gas in the batter, helping the pudding rise and become light.
Butter
Adds fat for richness and a tender, moist crumb.
Milk
Hydrates the flour and adds moisture and softness to the batter.
Cherries
Provide fruit flavour, sweetness, and moisture throughout the pudding.

The step that matters

Folding in the beaten egg whites. Whites hold air only when whipped, and overmixing or stirring them vigorously knocks that air out. Folding gently keeps the batter light so the pudding rises rather than turning dense.

“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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Steamed 12Boiled 4Sauce 3 See all 111 →

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