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Dessert

Blueberry Pudding

Blueberry pudding made by stewing blueberries with water and sugar, then layering buttered bread and steaming.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and bread are a kitchen classic. They rank in the top 32% of all ingredient pairs, and cooks put them together in 8,638 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Blueberry Pudding

Ingredients

Directions

Make the blueberry filling

  1. Wash and stew the blueberries with cold water and sugar until soft.

  2. Alternatively, heat a can of blueberries and sweeten to taste.

Assemble

  1. Cut the buttered bread into slices and place them in a mold.

  2. Cover the bread with the stewed blueberries.

Steam and serve

  1. Steam for 1 hour and serve with a hot liquid 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. Sugar + breadtop 32% of all pairs
    Smell alikelow
    Cooked together8,638 recipes

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

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

What each ingredient does

Blueberries
Provide the main juicy fruit filling, adding moisture and tart flavor as they soften.
Sugar
Sweetens the berries and helps draw out juice to form a syrup.
Stale bread
Forms the structure, soaking up the berry juices as the pudding steams.
Butter
Adds richness and flavor to the bread layers.

The step that matters

Steam for 1 hour. Steam must stay steady and the mold must be covered so the bread softens and sets evenly; gentle, moist heat keeps the pudding tender rather than dry.

“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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