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Dessert

Blueberry Pudding

A baked blueberry batter topped with a blueberry sauce.

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

Blueberry Pudding

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the batter

  1. Preheat the oven to 350°F (175°C).

  2. In a bowl, mix sugar, milk, egg, and butter until well combined.

  3. Add flour, baking powder, and blueberries, mixing carefully.

  4. Pour the batter into a greased baking dish and bake until golden.

Make the sauce

  1. For the sauce, boil 1 cup of blueberries in a little water.

  2. Press the boiled berries through a sieve to extract juice.

  3. Thicken the juice with a little flour.

  4. Add butter, sugar, and salt to taste.

  5. Add lemon juice if desired.

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. Milk + buttertop 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. Sugar + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

Flour
Provides the structure that sets the batter as it bakes, and thickens the sauce.
Baking powder
Releases gas in the batter so the pudding rises and becomes light.
Egg
Binds the batter and adds structure as it sets in the oven.
Butter
Adds richness and tenderness to the batter and sauce.
Sugar
Sweetens the pudding and helps it brown as it bakes.
Blueberries
Add fruit flavour and juice that forms the sauce.

The step that matters

Pour the batter into a greased baking dish and bake until golden.. Greasing the dish keeps the pudding from sticking. Baking until golden means the starches and proteins have set and the sugars have browned, so the centre is cooked through and not gummy.

“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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