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Dessert

Cherry Pudding

A steamed pudding made with flour, sweet milk, cherries, eggs, butter, salt, and baking powder.

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

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 ↓

Cherry Pudding

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Make the batter

  1. In a large bowl, combine flour, sweet milk, and baking powder.

  2. Add the eggs, melted butter, and salt; mix until smooth.

  3. Fold in the pitted cherries.

Steam and serve

  1. Pour the mixture into a greased steaming dish.

  2. Steam for about 1 hour or until set.

  3. Serve warm with cream and sugar.

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. 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. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + eggtop 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).

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 it set into a firm, sliceable pudding as it steams.
All-purpose flour
Provides the structure that holds the pudding together after steaming.
Baking powder
Releases gas in the batter so the pudding rises and stays light.
Butter
Adds richness and fat, giving a softer texture and mouthfeel.
Cherries
Add fruit flavor, sweetness and moisture throughout the pudding.

The step that matters

Steam until set. Eggs and flour need enough steady heat and time to set fully. Lifting the lid too early or underdoing the steaming can leave the centre wet and collapsed.

“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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